Mexican-Inspired Sweet Potato Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican-inspired casserole built on spiralized sweet potato noodles with black beans, corn, peppers, and cheese in a spiced tomato and salsa base. A low-carb, vegetarian dinner with warming spice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 927mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1163mg
- Calcium
- 94mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 927MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.