Mexican-Inspired Sweet Potato Casserole
Ingredients
The casserole
-
2
tablespoons
olive oil
-
1
medium
onion, sliced
-
2
medium
bell peppers, any color, cored and sliced
-
2
medium
jalapeño peppers, cored and sliced
-
2
cups
corn kernels, fresh or frozen and defrosted
-
1
teaspoon
chili powder
-
1
teaspoon
ground cumin
-
a pinch
salt
-
2
cups
salsa
-
1
15-ounce can
black beans, drained and rinsed
-
2
cups
shredded cheese (Monterey jack and cheddar blend)
-
4
medium
sweet potatoes, spiralized
For serving
-
diced tomatoes
-
avocado
-
fresh cilantro
Instructions
- Preheat the oven to 350°F and lightly grease an 8x10" casserole dish.
- In a large skillet, warm the olive oil over medium heat and add the onion, cooking until translucent.
- Add the bell peppers, jalapeño, corn, chili powder, cumin, and salt, stirring and cooking for another 5-7 minutes.
- Remove from heat, stir in the salsa and black beans, and set aside.
- Layer half of the spiralized sweet potatoes in the baking dish, followed by half of the vegetable mixture and 1 cup of cheese.
- Repeat the layers with the remaining sweet potatoes, vegetables, and cheese, then cover with foil and bake for 30 minutes.
- Remove the foil, set the oven to broil, and cook for about 5 more minutes until the cheese is lightly browned.
- Allow to cool for 5-10 minutes and garnish with diced tomatoes, avocado, and cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
375
Total fat
14g
Total carbohydrates
51g
Total protein
14g
Sodium
1038mg
Cholesterol
29mg
You might also like