Smoky Chicken Sweet Potato and Black Bean Casserole

Ingredients

• 1 Tablespoon olive oil
• 1 ½ cups sweet potato, peeled and cut into ½ inch cubes
• 1 ½ cups cooked chicken, cubed
• 1 28-ounce can fire-roasted diced tomatoes, drained of juices
• 1 15-ounce can low sodium black beans, drained and rinsed
• 1 ¼ cups shredded part-skim mozzarella cheese, divided into
• ¾ cup and ½ cup
• ½ teaspoon liquid smoke
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 teaspoons chili powder
• ½ teaspoon salt

Directions

Arrange a rack in the middle of the oven and heat to 400 degrees F. Prepare a 9×13 inch baking dish by spraying lightly with olive or canola oil spray. Heat the olive oil in a large frying pan over medium heat until simmering. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the sweet potatoes to a large bowl. Add the black beans, drained tomatoes, chicken, ¾ cup shredded cheese, smoked paprika, liquid smoke, cumin, chili powder, salt, and garlic. Stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with remaining ½ cup mozzarella cheese. Lightly spray a large sheet of aluminum foil with cooking spray. Place the foil oil-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving.

Nutrition

Makes 10 Servings
Serving size: 1/10 recipe

Recipe slightly adapted from Marcia Townsend