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–+ servings
baked to perfection

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!
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Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mexican
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.
Keyword black beans, casserole, Mexican, sweet potato
Tried this recipe?Let us know how it was!