Categories: Casseroles
Ingredients
- Casserole
- 2-3 | 12 oz medium sized sweet potatoes spiralized
- 1 tablespoon olive oil
- 1 medium yellow onions diced
- 2 sweet peppers deseeded and cut into chunks, any color will do
- 2 large cloves garlic crushed or minced
- 1 teaspoon sea salt
- 1 cup sweet corn
- 1 15 once can of black beans drained and rinsed
- 1 1/2 cup enchilada sauce recipe below or use store bought
- 1 cup | 3.5 oz grated cheese cheddar, pepper jack, Mexican blend, etc
- ***Homemade Enchilada Sauce***
- 1 tablespoons olive oil
- 1 tablespoon all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
- 2 tablespoons chili powder mild, medium, or hot
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 1 teaspoon tomato paste
- 1 cup chicken or vegetable stock
- salt to taste
Directions
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Casserole
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Preheat the oven to 400°F. Lightly grease or oil a 9inch x 13 inch casserole dish. Place the spiralized sweet potatoes in the casserole dish and set aside.
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In a large skillet warm the 1 tablespoon of olive oil on a medium heat. Add the diced onions to the pan and sauté for about 5 minutes minutes until soft and tender. Add the diced peppers, garlic, and salt and continue sautéing another 4-5 minutes until the peppers are soft. Stir frequently to keep the garlic from burning. Turn off the heat and stir in corn and black beans.
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Once mixed in transfer the veggies in the skillet to the casserole dish and spread over the top of the sweet potatoes. Pour the enchilada sauce over the top and use a spoon to gently mix everything together.
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Place in the middle of the oven and bake for 25 minutes. Briefly remove the casserole from the oven to cover the top with the grated cheese and return to the oven for another 10 minutes. Once the cheese is fully melted remove the casserole from the oven and set aside to let cool for at least 10 minutes before cutting into and serving.
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Top with any additional toppings: cilantro, chopped scallions, avocado slices, sour cream, etc and serve warm
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Homemade enchilada sauce
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In a small sauce pot warm the olive oil. Add the flour and seasonings to the oil and stir together to form a roux. Add the stock and whisk it all together to remove any lumps in the sauce. Let the sauce simmer on the stove for 7-10 minutes. Remove from the heat until you’re ready to add it to your casserole or store it in an air tight container in the fridge. Use it within 3 days.