Fiesta-role Black Bean and Sweet Potato Hash
Leftover roast chicken or turkey? Feeling some Mexican? Throw together this delicious black bean and sweet potato hash for a different take on casserole!
Servings: 10
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 9x13 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.