Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 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)

Instruction

  • Preheat the oven to 350°F, then lightly grease an 8x10" 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.