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Last Updated on September 12, 2021 by Jess
I don’t know about you, but after Thanksgiving, I found myself looking at about 17 pounds of leftover turkey. Our little family of four did Thanksgiving on our own, but my husband couldn’t find a turkey breast when he did the shopping, so he of course came home with a 20 pound bird. Life, right? A few days later, I was inspired to play with the white meat and try some different recipes. From that inspiration, I created a delightful Mexican casserole. But the name? I wasn’t sure. For now, we shall enjoy a play on words and call it “Fiesta-role Sweet Potato and Black Bean Hash”.
I loved the simplicity of this recipe with my cooked, leftover turkey. And truly, if you wanted to go vegetarian, the cooked turkey or chicken could be left out and it would still be delicious. I didn’t have to plan ahead as I had some homemade enchilada sauce in the freezer and everything else were “on hand” ingredients at our home. Don’t get me wrong, sweet potatoes haven’t always been on hand, but man, I have fallen hard for them since COVID hit. If you have only ever eaten them at Thanksgiving, covered in all the sweet goodness, I recommend giving them a try roasted or as fries. They are dang good.
Ready to get cooking and having an “I’ll have seconds or thirds” kind of meal? The kind you think you’ll have all sorts of leftovers, but then the family devours it? Let’s do it!
Your Ingredients
- ½ tablespoon olive oil
- 1 cup diced sweet potato
- ½ cup diced onion
- 1 15 ounce can diced tomatoes, undrained
- 1 15 ounce can low sodium black beans, rinsed and drained
- 2 cups diced cooked chicken or turkey
- 1 4 ounce can of diced green chiles
- ½ cup enchilada sauce
- 2 cups cooked long grain brown rice
- 2 cups shredded cheese (I used a taco blend. Cheddar would be great too!)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Your Steps to Sweet Potato and Black Bean Hash
If you don’t have cooked rice on hand, begin with cooking rice according to directions on package. Rice is a great side dish you can customize throughout the week, so may I recommend cooking extra and storing it in the fridge for later meals? 🙂
While rice is cooking, add olive oil to a large skillet, heating over medium-high heat. Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften. Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well. Spoon into a 9×13 casserole dish. Cover with cheese. Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect. Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions.
Dice up the sweet potatoes! Cook just until soft. Mix it up and season it up! Check out all those colors. My favorite! And ALL the cheese. Your family will be asking for seconds. And thirds.
Looking for other Dinner Inspiration? Check out my cooking page below!
Tools of the Trade
A kitchen isn’t complete with a few pieces of Pyrex!
I adore flexible cutting boards of all kinds. In fact, they are essentially all I use!
While I am generally a wooden spoon kinda gal, I am starting to love my silicone spatulas when I cooking. Give them a try!
Fiesta-role Black Bean and Sweet Potato Hash
Ingredients
- ½ tablespoon olive oil
- 1 cup diced sweet potato
- ½ cup diced onion
- 1 15 ounce can diced tomatoes undrained
- 1 15 ounce can low sodium black beans rinsed and drained
- 2 cups diced cooked chicken or turkey
- 1 4 ounce can of diced green chiles
- ½ cup enchilada sauce
- 2 cups cooked long grain brown rice
- 2 cups shredded cheese I used a taco blend. Cheddar would be great too!
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- If you don’t have cooked rice on hand, begin with cooking rice according to directions on the package. Set aside until ready to mix in with the remaining ingredients.
- While rice is cooking, add olive oil to a large skillet, heating over medium-high heat.
- Once hot, add sweet potato and onion. Cook for 5-8 minutes over medium heat until they begin to soften.
- Remove from heat. Stir in diced tomatoes, black beans, cooked chicken or turkey, green chiles, enchilada sauce, rice, cumin, chili powder, salt and pepper. Mix well.
- Spoon into a 9×13 casserole dish. Cover with cheese.
- Bake at 375 degrees for 30-35 minutes, until the cheese is melty and perfect.
- Serve on its own or with all the taco fixings like sour cream, shredded lettuce, and green onions.
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