Sweet potato noodles make this Mexican-inspired casserole a low-carb dinner.
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings 1x
2 tablespoons extra-virgin olive oil
1 medium onion, sliced
2 bell peppers (any color), cored and sliced
2 jalapeño peppers, cored and sliced
2 cups corn kernels (fresh or frozen and defrosted)
1 teaspoon chili powder
1 teaspoon ground cumin
A pinch of salt
2 cups salsa
1 (15-ounce) can black beans, drained and rinsed
2 cups shredded cheese (I like a blend of Monterey jack and cheddar)
4 medium sweet potatoes, spiralized
Diced tomatoes, avocado and fresh cilantro for serving
Preheat the oven to 350°F, then lightly grease an 8×10″ casserole dish.
In a large skillet, warm the olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Next add the bell peppers, jalapeño, corn, chili powder, cumin, and salt then stir and continue to cook for another 5-7 minutes. Remove from heat, stir in the salsa and beans, then set aside.
Layer half of the spiralized sweet potatoes in the bottom of the baking dish then cover with half of the vegetable mixture and top with 1 cup of the cheese. Finish 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, just until the cheese is lightly browned. Allow to cool for 5-10 minutes, then garnish with diced tomatoes, avocado and cilantro before serving.
If you don’t have a spiralizer, you can dice the sweet potatoes into 1-inch cubes instead