Sweet Potato Mexican Casserole

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

Add Coconut Oil (1/2 Tbsp), 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.

Add dried Whole Kernel Corn (1 1/2 cups) 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.

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 (1 3/4 cups) and Mild Salsa (1/2 cup) into the corn, stir until well mixed.

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 (3/4 cup).

Then repeat the layers one more time ending with the Colby Jack Cheese (3/4 cup).

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 (1/2 cup) and bake 5 more minutes or until top later of cheese is melted and sweet potatoes are cooked through.

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!