Sweet Potato Enchilada Casserole
I’ve been meaning to post this recipe for awhile now since it has become one of our favorites so I’m happy to finally have it here for you! Our Bella Spiralizer has become one of my favorite kitchen tools because it’s a great way to add veggies to any meal like this healthier take on enchiladas. This recipe is easy to put together once you have your meat cooked and it tastes great with either shredded chicken or ground beef. I also love that it makes enough to have to lunches the next day. Let me know if you try it out how you like it and I’ll keep on sharing more easy and healthy meal ideas on my instastories.
SWEET POTATO ENCHILADA CASSEROLE RECIPE
| INGREDIENTS |
2 LB Sweet potatoes, peeled
2 cups shredded cooked chicken or ground beef
1 cup chunky salsa
1 can [10 oz] enchilada or taco sauce
1 can [14 oz] black beans, drained and rinsed
1 cup frozen corn kernels
1 tsp ground cumin and dried oregano
1/2 tsp each salt and pepper
2 cups shredded monterey jack cheese
2 green onions, thinly sliced
2 tbsp chopped fresh cilantro
| INSTRUCTIONS |
Preheat oven to 400 degrees F. With your spiralizer on linguine setting, spiralize sweet potatoes into long strands, trimming with clean kitchen sheers as needed.
Arrange sweet potatoes on bottom of greased 13x9 inch baking dish. Toss together meat, salsa, enchilada sauce, black beans, corn, cumin, oregano, salt and pepper. Layer over sweet potatoes; sprinkle evenly with cheese.
Cover with foil; bake for about 40 minutes or until sweet potatoes are tender. Remove foil; bake, uncovered, for 15 to 20 minutes or until cheese is golden brown. Sprinkle with green onions and cilantro.
[Serve with sour cream, chopped avocado, salsa or jalapeños for a delicious meal]