Hearty & Healthy: Weight Watchers Sweet Potato Black Bean Enchilada Casserole (4 Points!)
Embrace the cozy flavors of fall with this incredibly delicious and surprisingly healthy Weight Watchers Sweet Potato Black Bean Enchilada Casserole. Perfectly crafted for those crisp evenings, this casserole is a true family favorite, offering a comforting meal that’s packed with nutrition. Best of all, it clocks in at just 4 Weight Watchers points per serving, making it an ideal choice for a wholesome and satisfying dinner without compromising on flavor.
This vibrant dish is a delightful blend of sweet potatoes, bell peppers, onions, and fiber-rich black beans, providing a robust source of protein, calcium, potassium, and iron. The harmonious marriage of smoky enchilada sauce with melty, fat-free cheese and a medley of fresh vegetables creates a truly magical culinary experience that will have even the pickiest eaters asking for seconds. It’s a vegetarian-friendly main dish that also shines as a substantial side, offering incredible versatility for any meal plan.
What makes this enchilada casserole even more appealing is its incredible convenience. It’s predominantly a “dump-and-bake” recipe, meaning minimal hands-on time and easy cleanup. And if you’re lucky enough to have leftovers, they transform into a fantastic breakfast the next day, especially when topped with a fried egg. While it shines as a vegetarian meal, it’s also highly adaptable. Feel free to incorporate shredded chicken or cooked ground beef for a heartier option, or serve this veggie-loaded casserole as a vibrant accompaniment to your favorite meat dishes. Its flexibility truly allows for endless creative possibilities in your kitchen.
Why This Healthy Enchilada Casserole Belongs in Your Recipe Rotation
Searching for a delicious, healthy, and easy-to-make dinner? Look no further! This sweet potato black bean enchilada casserole ticks all the boxes and offers numerous benefits that make it a standout choice for busy weeknights or relaxed family meals.
- Effortless “Dump-and-Bake” Convenience: Say goodbye to multiple pots and pans! This recipe epitomizes simplicity, requiring no stove-top cooking. All you need to do is combine your fresh ingredients, layer them, and pop the dish into the oven. This hands-off approach makes it one of the easiest and most stress-free dinners you’ll ever prepare, ideal for hectic evenings when you still want a homemade, wholesome meal.
- Remarkably Low in Fat & Calorie-Conscious: Crafted with health in mind, this casserole boasts less than 1g of fat per serving. We achieve this by cleverly using fat-free shredded cheese and an abundance of naturally low-fat ingredients like sweet potatoes, black beans, and corn. The beauty of it is that the fat-free cheese melts beautifully into the rich enchilada sauce, so you won’t even notice the difference in texture or flavor. It’s a guilt-free indulgence that supports your wellness goals.
- Family-Friendly and Infinitely Customizable: This dish is designed to please a crowd, even the most discerning palates. Its mild flavor profile ensures it’s not too spicy for children, yet it’s deeply satisfying for adults. The best part? It’s incredibly forgiving and easy to adapt. If certain family members aren’t fond of onions, simply omit them or swap them for another vegetable. Different types of beans or added protein sources can also be easily incorporated, making it a versatile meal that caters to various tastes and dietary needs.
- Nutrient-Packed Goodness: Beyond its fantastic flavor, this casserole is a nutritional powerhouse. Sweet potatoes are rich in vitamins, fiber, and antioxidants, while black beans contribute significant protein and dietary fiber. Combined with bell peppers, corn, and onions, you’re getting a vibrant array of essential vitamins and minerals in every bite, supporting a healthy lifestyle.
- Excellent for Meal Prep: Prepare a large batch of this casserole at the beginning of the week, and you’ll have wholesome, ready-to-eat meals for days. Its flavors tend to meld and deepen overnight, often tasting even better as leftovers. This makes it a perfect option for meal prepping healthy lunches or dinners, saving you time and effort during busy workdays.
Recipe At-a-Glance
Here’s a quick overview of what to expect when preparing this delightful casserole:
- Serving Size: Approximately 278g per portion
- Number of Servings: 8 generous servings
- Total Cook Time: Approximately 45 minutes of baking time
- WW Points Per Recipe: A low 4 WW points per serving, totaling 30 points for the entire casserole. (Click here to access the recipe directly in the WW app – WW login required)
Essential Ingredients for Your Sweet Potato Black Bean Enchilada Casserole
Gather these fresh and flavorful ingredients to create your wholesome enchilada casserole. Many are pantry staples, making this a convenient recipe to whip up any day of the week.
- 2 lbs Sweet potatoes, peeled and uniformly chopped into 1-inch cubes for even cooking
- ½ Medium yellow onion, finely diced
- 1 Bell pepper (feel free to use any color, diced for a burst of color and flavor)
- 15-oz can Black beans, thoroughly drained and rinsed (low-sodium variety is recommended for better control over salt content)
- 1 cup Corn (fresh corn off the cob is fantastic when in season, otherwise canned/drained or frozen corn works perfectly)
- 4 Yellow corn tortillas, cut into small triangles or strips
- 2 tbsp Taco seasoning (store-bought or a homemade blend)
- 10-oz can Mild red enchilada sauce (adjust to your spice preference)
- 1 ½ cups Fat-free shredded cheese, mozzarella is a great choice for its meltiness
- 4 tbsp fresh chopped cilantro for a vibrant garnish
- Optional toppings: diced avocado, your favorite salsa, light sour cream or Greek yogurt, extra cilantro, or a squeeze of lime for added zest.
Step-by-Step Instructions for Making Your WW Sweet Potato Enchilada Casserole
Follow these simple steps to prepare your delicious and healthy enchilada casserole:
- Prepare the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for baking.
- Combine the Base: In a large mixing bowl, combine the chopped sweet potatoes, diced onions, diced bell peppers, drained and rinsed black beans, and corn. Sprinkle the taco seasoning over the vegetables and gently fold the mixture to ensure the seasoning is evenly distributed, coating every piece.
3. Add Sauce, Tortillas, and Cheese: To the vegetable mixture, add the chopped corn tortillas, the entire can of mild red enchilada sauce, and half of the fat-free shredded cheese. Mix everything thoroughly until all ingredients are well combined and generously coated with the flavorful enchilada sauce. This ensures every bite is infused with that classic enchilada taste.
4. Transfer to Dish: Carefully transfer the entire mixture into a greased 9×13-inch casserole dish or another similarly sized large baking pan. Spread the mixture evenly across the dish.
5. First Bake (Covered): Cover the casserole dish tightly with aluminum foil. Bake for 30 minutes. After 30 minutes, gently remove the foil and stir the casserole lightly to promote even cooking and prevent sticking, being careful not to break up the tortillas too much, as they add texture to the dish.
6. Second Bake (Uncovered): Return the casserole to the oven, this time uncovered, and bake for an additional 15 minutes. Before removing, check the sweet potatoes with a fork to ensure they are fork-tender. If they still feel firm, continue baking for a few more minutes until they reach the desired tenderness. The total baking time may vary slightly depending on your oven and the size of your sweet potato cubes.
7. Melt the Remaining Cheese: Once the sweet potatoes are tender, sprinkle the remaining half of the fat-free shredded cheese evenly over the top of the casserole. Return the dish to the oven for just a couple of minutes, or until the cheese is beautifully melted and bubbly. Watch it closely to prevent overbrowning.
8. Serve and Enjoy: Remove the casserole from the oven, garnish with fresh chopped cilantro, and let it rest for a few minutes before serving warm. This allows the flavors to settle. Serve with your preferred optional toppings and sides for a complete and satisfying meal. Enjoy your wholesome and flavorful enchilada casserole!
Creative Variations and Easy Substitutions
One of the best aspects of this sweet potato black bean enchilada casserole is its incredible adaptability. Don’t be afraid to get creative and tailor it to your personal preferences or what you have on hand!
- Boost with Protein: Chicken or Ground Beef Enchilada Casserole: To add a boost of protein and make it a heartier meal, incorporate about 1 ½ to 2 cups of cooked shredded chicken breast or lean ground beef. Simply mix it in with the vegetables and seasoning before adding the sauce. You might find a slightly larger casserole dish necessary to accommodate the extra volume, and consider adding a splash more enchilada sauce or a bit of chicken broth to ensure the casserole remains moist and flavorful.
- Experiment with Enchilada Sauce: While mild red enchilada sauce offers a classic taste, feel free to explore other options. A spicier red sauce can add an extra kick, or you could venture into a vibrant green enchilada sauce for a different flavor profile. While I haven’t personally tried green sauce with this specific sweet potato combination, the blend of ingredients suggests it would be equally delicious and offer a fresh twist. You can also make your own homemade enchilada sauce for a truly custom flavor.
- Other Flavorful Add-Ins and Vegetables: This casserole is a fantastic canvas for additional vegetables and spices. Consider adding a can of diced tomatoes (drained), finely chopped jalapeños for heat, sliced mushrooms for an earthy touch, minced garlic for depth, or a pinch of smoked paprika for an extra layer of smoky flavor. Other vegetables like zucchini, bell peppers of different colors, or even spinach can be folded in for added nutrients and texture.
- Homemade Taco Seasoning Blend: If you don’t have a pre-made taco seasoning packet, it’s incredibly easy to create your own blend from common pantry spices. A good homemade mix typically includes chili powder, ground cumin, dried oregano, garlic powder, onion powder, a pinch of salt, and a dash of red pepper flakes for a subtle warmth. Adjust the proportions to suit your taste, ensuring you get that authentic Mexican-inspired flavor.
- Tortilla Choices: I opt for medium yellow corn tortillas due to their lower point value on Weight Watchers and authentic flavor, but you can certainly use what you prefer or have on hand. Flour tortillas will offer a softer texture, while gluten-free or low-carb tortillas are also viable options. For a completely grain-free or lower-carb version, you could even omit the tortillas entirely and layer the mixture directly. Just be aware that the tortillas help absorb the sauce and add structure, so skipping them will result in a slightly different consistency.
- Cheese Alternatives: While fat-free mozzarella is excellent for keeping points low, you can experiment with other fat-free shredded cheeses like a Mexican blend or cheddar, or even a reduced-fat option if your points allow.
- Different Bean Varieties: If black beans aren’t your favorite, feel free to swap them for pinto beans, kidney beans, or even a mix of different beans to vary the texture and nutritional profile.
Expert Tips and Tricks for a Perfect WW Sweet Potato Enchilada Casserole
Achieving a perfectly cooked and flavorful enchilada casserole is easy with these helpful tips and tricks:
- The Importance of Covering During Baking: Don’t skip the step of covering your casserole with foil during the initial baking phase. This crucial step serves two main purposes: it prevents the casserole from drying out, keeping all those delicious ingredients moist, and it creates a steaming environment for the sweet potatoes, ensuring they become tender quickly and cook evenly within the dish.
- Uniform Sweet Potato Cubes are Key: For optimal results, strive to cut your sweet potatoes into pieces of roughly the same size, ideally 1-inch cubes. If you have a mix of very small and very large pieces, you’ll end up with some potatoes that are undercooked and crunchy, and others that are overcooked and mushy. Uniformity ensures a consistent, tender texture throughout the entire casserole.
- Storage, Refrigeration, and Freezing Best Practices: This casserole is fantastic for meal prep. When properly covered and refrigerated, leftovers will stay fresh and delicious for 3 to 5 days. For longer storage, this casserole freezes exceptionally well. Allow it to cool completely, then transfer portions to airtight, freezer-safe containers or wrap the entire casserole tightly in foil and then plastic wrap. It can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) until heated through, or microwave individual portions.
- Always Check Sweet Potato Doneness: Baking times can vary slightly depending on your oven’s calibration and the exact size of your sweet potato pieces. Before declaring your casserole done, always insert a fork into a few sweet potato cubes to ensure they are fork-tender. If they still offer resistance, simply return the casserole to the oven for a few more minutes, checking every 5-7 minutes, until they reach perfection.
- Don’t Overcrowd Your Baking Dish: While it’s tempting to cram all the deliciousness into a smaller dish, ensure your casserole has enough room to breathe. An overcrowded dish can lead to uneven cooking and prevent the top from getting properly bubbly and golden. A 9×13-inch dish is ideal for the specified recipe amount.
- Garnish for Freshness: Fresh cilantro isn’t just for looks; it adds a bright, zesty contrast to the rich flavors of the casserole. Don’t underestimate the power of a generous sprinkle of fresh herbs just before serving!
Discover More Delicious & Healthy Casseroles
If you enjoyed this enchilada casserole, you might love these other wholesome and comforting recipes:
Chicken Enchilada Bubble Up
Weight Watchers Mexican Casserole
Chicken Fajita Pasta Bake
Sweet Potato Black Bean Enchilada Casserole
Ingredients
- 2 lbs Sweet potatoes, peeled and chopped into 1-inch cubes
- ½ Medium yellow onion, diced
- 1 Bell pepper, any color, diced
- 15- oz can Black beans, drained and rinsed (I used low-sodium)
- 1 cup Corn, fresh or canned/drained
- 4 Yellow corn tortillas, chopped into triangles
- 2 tbsp Taco seasoning
- 10- oz can Mild red enchilada sauce
- 1 ½ cups Fat-free shredded cheese, mozzarella
- 4 tbsp Chopped cilantro for garnish
- Optional toppings: diced avocado, salsa, sour cream, etc.
Instructions
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Preheat the oven to 400°F.
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Combine the sweet potatoes, onions, bell peppers, beans, corn, and taco seasoning in a large bowl. Fold the mixture to disperse the seasoning evenly.
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Add the chopped corn tortillas, enchilada sauce, and half of the shredded cheese. Mix to combine and thoroughly coat everything with the sauce.
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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, being careful not to break up the tortillas too much.
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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).
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Sprinkle on the remaining cheese and return to the oven just for a couple of minutes to melt it. Serve warm with preferred toppings and sides.
Notes
For larger portions, you can serve 6 people and it will be an extra 1 point per serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.