Sweet Potato Mexican Casserole

16 INGREDIENTS • 8 STEPS • 55MINS

Sweet Potato Mexican Casserole

Recipe

4.8

4 ratings

This Sweet Potato Mexican Casserole with Roasted Corn and Black Beans is bold in color, flavor, and nutrition!

This Sweet Potato Mexican Casserole with Roasted Corn and Black Beans is bold in color, flavor, and nutrition!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

55MINS

Total Time

$1.46

Cost Per Serving

Ingredients

Servings

6

us / metric

1 tsp

Coconut Oil

1

Medium Onion, thinly sliced

1 1/2

Bell Peppers, thinly sliced

2 cloves

Garlic, minced

225 g

Whole Kernel Corn, rinsed

2 tsp

Chili Powder

2 tsp

Ground Cumin

145 g

Mild Salsa

340 g

Canned Black Beans, rinsed, drained

180 g

Colby Jack Cheese, shredded

or Cheese of Choice

55 g

Mozzarella Cheese, shredded

2

Large Sweet Potatoes

to taste

Tomatoes, diced

to taste

Avocados, diced

to taste

to taste

Nutrition Per Serving

VIEW ALL

Calories

321

Fat

13.6 g

Protein

16.2 g

Carbs

35.3 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking Instructions

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step 1

Preheat the oven to 375 degrees F (190 degrees C).

step 2

Add Coconut Oil (1 tsp), Bell Peppers (1 1/2), Onion (1) and Garlic (2 cloves) to a medium-large nonstick skillet. Cook on medium heat, stirring occassionally until onions and peppers begin to brown on the edges. Add Chili Powder (1 tsp) and Ground Cumin (1 tsp) stir to combine, then remove from pan and set aside.

step 2 Add Coconut Oil (1 tsp), Bell Peppers (1 1/2), Onion (1) and Garlic (2 cloves) to a medium-large nonstick skillet. Cook on medium heat, stirring occassionally until onions and peppers begin to brown on the edges. Add Chili Powder (1 tsp) and Ground Cumin (1 tsp) stir to combine, then remove from pan and set aside.

step 3

Add dried Whole Kernel Corn (225 g) to the same skillet along with a small amount of coconut oil. Cook over medium heat, stirring occasionally until the corn begins to become golden brown as it roasts.

step 4

Sprinkle corn with Chili Powder (1 tsp) and Ground Cumin (1 tsp), stir to coat and remove from heat. Add the roasted veggies, Canned Black Beans (340 g) and Mild Salsa (145 g) into the corn, stir until well mixed.

step 4 Sprinkle corn with Chili Powder (1 tsp) and Ground Cumin (1 tsp), stir to coat and remove from heat. Add the roasted veggies, Canned Black Beans (340 g) and Mild Salsa (145 g) into the corn, stir until well mixed.

step 5

In an 8x10 or 9x9 baking dish, add a layer of spiralized Sweet Potatoes (2), followed by a layer of roasted veggie mix, Colby Jack Cheese (90 g).

step 5 In an 8x10 or 9x9 baking dish, add a layer of spiralized Sweet Potatoes (2), followed by a layer of roasted veggie mix, Colby Jack Cheese (90 g).

step 6

Then repeat the layers one more time ending with the Colby Jack Cheese (90 g).

step 7

Cover with aluminum foil and bake for 25 minutes. Increase heat to 400 degrees F (200 degrees C) and remove the foil while casserole bakes an additional 10 minutes. Remove from oven, sprinkle final layer of Mozzarella Cheese (55 g) and bake 5 more minutes or until top later of cheese is melted and sweet potatoes are cooked through.

step 8

Allow to cool for 5-10 minutes, then garnish with toppings of choice such as Tomatoes (to taste), Avocados (to taste), Sour Cream (to taste) and Fresh Cilantro (to taste). Serve and enjoy!

step 8 Allow to cool for 5-10 minutes, then garnish with toppings of choice such as Tomatoes (to taste), Avocados (to taste), Sour Cream (to taste) and Fresh Cilantro (to taste). Serve and enjoy!

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