Thursday, May 19, 2011

Sweet Potato & Black Bean Enchilada Casserole

I LOVE Mexican food. In fact, I really think I could eat it every day of the week and still be happy. However, my skinny jeans might have a different opinion. The casserole that I made last night was delicious but luckily leaned towards the healthier side of Mexican. I'm not saying it was low-calorie necessarily but it was definitely a lot lighter than an enchilada dish you would get at a restaurant. Score!

Sweet Potato & Black Bean Enchilada Casserole 
Probably feeds 4ish.


 Cooking spray
4 whole wheat flour tortillas, quartered
1 -18 oz. can of sweet potatoes, drained
1- 14.5 oz can of black beans, rinsed and drained

1 cup (divided) salsa (I like to use the fresh kind in the Hot version)
2 teaspoons red chili powder

1- 12 oz. can of tomato sauce
1 cup Cheddar cheese, shredded

1 Hass avocado, diced
1/4 cup chopped green onion

Optional: Sour Cream


Preheat oven to 375°F.

Place half of tortilla pieces on bottom of a greased 9 x 13 inch oven-safe dish.

Mash sweet potatoes in a medium bowl. Then mix in the beans, chili powder and salsa. Spread evenly over tortillas.

Place the other half of the tortillas over the mixture.

Mix the remaining salsa with the tomato sauce and pour evenly over the tortilla layer.

Bake uncovered for 20 minutes.

Spread cheese over the top.

Bake for another 7 minutes.

Toss the green onions and avocado over the top.

Serve with a dollop of sour cream.

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