Sweet Potato Mexican Casserole with Roasted Corn and Black Beans
Prep time
Cook time
Total time
This Sweet Potato Mexican Casserole with Roasted Corn and Black Beans is bold in color, flavor, and nutrition!
Recipe type: Dinner
Cuisine: Mexican
Serves: 6
  • ½ tbsp coconut oil
  • 1 medium onion, thinly sliced
  • 1½ medium bell peppers, thinly sliced
  • 2 garlic cloves, minced
  • 1½ cups whole kernel sweet corn, rinsed and patted dry
  • 2 tsp chili powder, divided
  • 2 tsp ground cumin, divided
  • ½ cup mild salsa
  • 1 can black beans, drained and rinsed
  • 1½ cups shredded colby jack cheese {or cheese of choice}
  • ½ cup mozzarella shredded
  • 2 large sweet potatoes, spiralized
  • Toppings: diced tomatoes avocado, sour cream, fresh cilantro
  1. Preheat the oven to 375 degrees.
  2. Add coconut oil, sliced bell peppers, onions, and minced garlic to a medium-large nonstick skillet. Cook on medium heat, stirring occassionally until onions and peppers begin to brown on the edges. Add 1 tsp chili and cumin, stir to combine, then remove from pan and set aside.
  3. Add whole kernel corn {remember to first gently pat it dry with paper towels} 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.
  4. Sprinkle corn with remaining tsp chili and cumin, stir to coat and remove from heat. Add the roasted veggies, black beans, and salsa into the corn, stir until well mixed.
  5. In an 8x10 or 9x9 baking dish, add a layer of spiralized sweet potatoes, followed by a layer of roasted veggie mix, ¾ cup shredded Colby jack cheese, then repeat the layers one more time ending with the cheese.
  6. Cover with aluminum foil and bake for 25 minutes. Increase heat to 400 degrees and remove the foil while casserole bakes an additional 10 minutes. Remove from oven, sprinkle final layer of ½ cup mozzarella cheese and bake 5 more minutes or until top later of cheese is melted and sweet potatoes are cooked through.
  7. Allow to cool for 5-10 minutes, then garnish with toppings of choice. We used diced tomatoes, avocado, and sour cream.
Nutrition info does not include toppings.
Nutrition Information
Serving size: 1 Calories: 329 Fat: 11.9 Saturated fat: 7.2 Unsaturated fat: .5 Trans fat: 0 Carbohydrates: 41.3 Sugar: 11.4 Sodium: 587 Fiber: 9 Protein: 16.8 Cholesterol: 30
Recipe by Lemons and Basil at http://lemonsandbasil.com/sweet-potato-mexican-casserole-with-roasted-corn-and-black-beans/