Sweet Potato and Black Bean Enchilada Bake
Servings: 8 people
Calories: 339kcal
Ingredients
- 2 sweet potatoes large, peeled and sliced thinly
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 red bell peppers diced
- 3 cups spinach chopped
- 2 cups Skinny Ms. Enchilada Sauce or any other enchilada sauce
- 15 ounces black beans canned, drained and rinsed
- 2 cups cooked chicken breast shredded or diced
- 2 cups low fat Mexican cheese blend shredded
- 1/3 cup cilantro chopped
Instructions
- Preheat the oven to 375°F and grease a 9x13 baking dish.
- In a large microwave-safe bowl, combine sweet potato slices with enough water to submerge the potatoes. Cover and microwave on high for 4-5 minutes or until the potatoes are almost tender.
- Meanwhile, heat olive oil in a large pan over medium high heat. Once hot, add onion and red bell pepper and saute until tender and slightly browned. Add spinach for 30 seconds until wilted.
- First spread an even layer of enchilada sauce on the bottom of the baking dish. Slice the potatoes into thin slices, and then lay them in an even layer on top of the enchilada sauce. Next, sprinkle half of the beans, chicken, and sauteed veggies. Top with 1 cup of cheese. Repeat these layers on top, finishing with remaining potato slices, enchilada sauce, and lastly, cheese.
- Cover with foil and bake for 40 minutes, then uncover and bake for 5-10 minutes or until the cheese on top bubbles.
- Top with cilantro and enjoy!