If there’s one type of cuisine I couldn’t live without, it would definitely be Mexican food. Rice, beans, peppers, salsa, avocados, tortillas…I just love it all.
I’m also a big fan of casseroles because they’re warm and satisfying, and they usually make enough leftovers for lunch the following day.
For this casserole, we’re layering spiralized sweet potatoes almost like you would a lasagna with salsa, black beans, peppers, onions, and cheese. It doesn’t get much better than that, does it?
If you don’t have a spiralizer, don’t worry, you can still make the casserole using diced sweet potatoes instead. However, the benefit to spiralizing them is that they take a lot less less time to cook. Plus, for whatever reason, they’re more fun to eat when they’re shaped like spaghetti.
I threw in jalapeño and used medium salsa because we like spicy food in our house, but feel free to adjust the recipe to your personal preferences. You can always leave out the jalapeño and use your favorite mild (or hot, if you like) salsa.Print this recipe
If you don’t have a spiralizer, you can dice the sweet potatoes into 1-inch cubes instead
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