Sweet Potato Mexican Casserole with Roasted Corn and Black Beans | Lemons and Basil
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Sweet Potato Mexican Casserole with Roasted Corn and Black Beans

This Sweet Potato Mexican Casserole with Roasted Corn and Black Beans is bold in color, flavor, and nutrition!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: Mexican
Servings: 6
Calories: 329kcal
Author: Kaylee Pauley

Ingredients

  • 1/2 tbsp coconut oil
  • 1 medium onion thinly sliced
  • 1 1/2 medium bell peppers thinly sliced
  • 2 garlic cloves minced
  • 1 1/2 cups whole kernel sweet corn rinsed and patted dry
  • 2 tsp chili powder divided
  • 2 tsp ground cumin divided
  • 1/2 cup mild salsa
  • 1 can black beans drained and rinsed
  • 1 1/2 cups shredded colby jack cheese {or cheese of choice}
  • 1/2 cup mozzarella shredded
  • 2 large sweet potatoes spiralized
  • Toppings: diced tomatoes avocado sour cream, fresh cilantro

Instructions

  • Preheat the oven to 375 degrees.
  • 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.
  • 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.
  • 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.
  • In an 8x10 or 9x9 baking dish, add a layer of spiralized sweet potatoes, followed by a layer of roasted veggie mix, 3/4 cup shredded Colby jack cheese, then repeat the layers one more time ending with the cheese.
  • 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 1/2 cup mozzarella cheese 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. We used diced tomatoes, avocado, and sour cream.

Notes

Nutrition info does not include toppings.

Nutrition

Serving: 1g | Calories: 329kcal | Carbohydrates: 41.3g | Protein: 16.8g | Fat: 11.9g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.5g | Cholesterol: 30mg | Sodium: 587mg | Fiber: 9g | Sugar: 11.4g