Southwest Sweet Potato Casserole

Sep 3

Servings: 4 | Prep: 5 min | Cook Time: 20 min

INGREDIENTS

2 medium sweet potatoes, peeled and diced
1 tbsp. olive oil
1 1/2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
Salt and pepper to taste
14.5 ounce can fire roasted diced tomatoes
4 ounces canned diced green chiles, drained
15 ounce can of low sodium black beans, drained and rinsed
1/2 cup corn kernels
1/2 cup salsa
Juice of a lime
3/4 cup shredded cheddar cheese
Cilantro, chopped for garnish (optional)
Avocado, sliced for garnish (optional)

This Southwest Sweet Potato Casserole is meatless but feel free to add ground Turkey/beef and or shredded chicken. Not only is this meal meatless it’s also; cheap, healthy, delicious and made in one pan!

DIRECTIONS

Heat the olive oil in a large skillet.
Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about 8 minutes. Add in the can of fire roasted tomatoes.
Cover and let the sweet potatoes steam until they're fork tender, about another 4 minutes depending on the size.
Add the green chiles, black beans, corn, spices, salsa, lime juice, 1/4 cup of cheese, salt and pepper to the skillet. Stir everything together until combined.
Add the remaining 1/2 cup of shredded cheese to the top and cover the skillet with the lid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm.
Serve topped with chopped cilantro, avocado, and plain Greek yogurt or sour cream if desired.