Sweet Potato and Black Bean Enchiladas with WW Points

This Weight Watchers Sweet Potato & Black Bean Enchilada Casserole makes a comforting, veggie-packed dinner—and it’s just 4 WW points per serving when divided into eight portions.

As cooler evenings approach, this casserole is a great fall recipe to keep on hand. It’s a hearty, vegetarian-friendly main dish that also works well as a side. The combination of roasted sweet potatoes, bell pepper, onion and black beans creates a satisfying base, and the enchilada sauce and melted cheese add smoky, savory flavor.

The dish is both nutritious and filling: sweet potatoes and black beans provide fiber, potassium, iron and plant-based protein while the vegetables add vitamins and color. Leftovers are excellent reheated and make a tasty breakfast topped with a fried egg, or you can add shredded chicken or cooked ground beef to turn it into a non-vegetarian entrée. It’s versatile and easy to adapt to tastes and pantry items.

Why You Should Try This Recipe

• Dump-and-bake simplicity. No stove-top cooking required—just combine the ingredients, bake, and you’re done.
• Low fat. Using fat-free shredded cheese and naturally low-fat ingredients keeps each serving low in fat without sacrificing texture or flavor.
• Family-friendly and adaptable. The casserole is mild and crowd-pleasing. Swap vegetables, beans, or add cooked protein to suit picky eaters or dietary preferences.

Recipe Overview

• Serving Size: 278 g
• Servings: 8
• Cook Time: 45 minutes (plus about 20 minutes prep)
• WW Points: 4 WW points per serving (recipe totals 30 points for eight servings)

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 (low-sodium preferred)
• 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 mozzarella
• 4 tbsp chopped cilantro for garnish
• Optional toppings: diced avocado, salsa, sour cream, etc.

Instructions

1. Preheat the oven to 400°F.
2. In a large bowl, combine the sweet potatoes, diced onion, diced bell pepper, drained black beans, corn and taco seasoning. Fold the ingredients to distribute the seasoning evenly.
3. Add the chopped corn tortillas, the enchilada sauce and half of the shredded cheese. Mix so everything is well coated with sauce.
4. Transfer the mixture to a greased 9 x 13-inch (or similar) casserole dish. Cover with foil and bake for 30 minutes.
5. Carefully stir the casserole to promote even cooking, trying not to break up the tortilla pieces too much. Return to the oven uncovered and bake another 15 minutes, or until the sweet potatoes are fork-tender.
6. Sprinkle the remaining cheese over the top and bake a couple more minutes until the cheese melts.
7. Garnish with chopped cilantro and serve warm with preferred toppings.

Variations and Substitutions

• Chicken variation: Stir in 1½–2 cups cooked shredded chicken with the vegetables. You may need a larger baking dish and a bit more enchilada sauce.
• Swap the sauce: Use a spicier red enchilada sauce or try a green sauce for a different flavor profile.
• Extra add-ins: Add canned diced tomatoes, chopped jalapeños, mushrooms, minced garlic or extra spices to customize the dish.
• Taco seasoning substitute: Make a quick blend of dried oregano, garlic powder, paprika, cumin, chili powder, salt, and red pepper flakes if you don’t have pre-made taco seasoning.
• Tortilla options: Corn tortillas keep the points lower, but flour tortillas can be used or omitted entirely if preferred.

Tips and Tricks

• Keep the casserole covered for the initial bake to prevent drying and to help steam the sweet potatoes so they cook faster.
• Cut sweet potatoes into evenly sized pieces so everything cooks uniformly; uneven pieces can leave some undercooked or overcooked.
• Store covered in the refrigerator for 3–5 days, or freeze for up to three months.
• Always check sweet potato doneness with a fork before removing the dish from the oven; baking time can vary by oven and piece size.

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