Sweet Potato Enchilada Bake

Ingredients

1 lb Sweet potatoes, peeled and chopped into 1-inch cubes

1/4 Medium yellow onion, diced

1/2 Bell pepper, any color, diced

7.5 oz Black beans, drained and rinsed (no salt added)

1/2 cup Corn, canned/drained (no salt added)

1 tbsp taco seasoning

5 oz Mild red enchilada sauce

1/2 cup part skim shredded cheese, mozzarella

2 tbsp Chopped cilantro for garnish

Directions

• Preheat the oven to 400°F.

• Combine the sweet potatoes, onions, bell peppers, beans, corn, and taco seasoning in a large bowl. Fold the mixture to disperse the seasoning evenly.

• Add the enchilada sauce, and half of the shredded cheese. Mix to combine and thoroughly coat everything with the sauce.

• Transfer the mixture to a greased 9 x 13 or other large casserole dish or baking pan. Cover with foil and bake for 30 minutes. Gently mix the casserole to promote even cooking.

• Return the casserole to the oven and bake uncovered for 15 minutes. Check the sweet potatoes with a fork to ensure they are fork-tender (if not, continue baking until they are).

• Sprinkle on the remaining cheese and return to the oven just for a couple of minutes to melt it. Serve warm.

Nutritional information:

3 Servings

Serving Size: ⅓ recipe

Calories: 290

Total Fat: 4.5g

Saturated Fat: 2g

Cholesterol: 10mg

Sodium: 550mg

Total Carbohydrate: 53g

Fiber: 9g

Protein: 11g