It is 6pm and your family is hungry. You want something fresh and healthy but also satisfying. This cozy Tex-Mex Sweet Potato Casserole is the perfect solution for your busy weeknight.
This dish brings warmth and comfort to your table. It uses sweet potato noodles for a fun, nutritious twist. Everyone will love the melted cheese and zesty flavors.
Why You’ll Love This Recipe
This recipe is a total winner for a healthy reset. It is packed with lean protein and fiber. You get all the comfort of a casserole without the heavy carbs.
It is also very budget-friendly and uses simple pantry staples. You can easily prep this ahead of time. It makes your fall evenings feel much more relaxed.
Simple Method
Making this dish is surprisingly easy for any home cook. You just sauté the veggies and toss everything together. The oven does most of the hard work for you.
If you don’t have a spiralizer, don’t worry. You can buy pre-spiralized sweet potatoes at most stores. This saves you time on busy nights.
Ingredients You’ll Need
Most of these items are pantry staples you likely have now.
- 2 large sweet potatoes, spiralized into medium-thickness noodles
- 1 lb cooked chicken breast, shredded
- 1 cup black beans, drained and rinsed
- 1 cup red bell pepper, diced
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 cup chunky salsa (mild or medium)
- 1/2 cup low-sodium chicken broth
- 1.5 cups shredded Mexican blend cheese
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
Step-by-Step
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch ceramic baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add the red onion and bell pepper, sautéing for 5 minutes until softened.
- Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 60 seconds until fragrant.
- In a large mixing bowl, combine the spiralized sweet potato noodles, shredded chicken, black beans, salsa, chicken broth, and the sautéed vegetable mixture.
- Toss the mixture thoroughly using tongs to ensure the spices and liquid are evenly distributed across the sweet potato spirals.
- Transfer the mixture into the prepared baking dish, pressing down slightly to level the surface.
- Cover the dish tightly with aluminum foil and bake for 30 minutes, or until the sweet potato noodles reach a tender al dente texture.
- Remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven for 10 minutes or until the cheese is melted and lightly golden.
- Allow the casserole to rest for 5 minutes. Garnish with fresh cilantro and jalapeño before slicing into portions.
Best Ways to Enjoy It
Serve this dish warm with a dollop of Greek yogurt. It adds a lovely creamy touch to the spice. You can also add fresh avocado slices on top.
Pair it with a simple side salad. A squeeze of fresh lime juice brightens everything up. It is a complete, satisfying meal for your family.
Storage & Reheating
Keep leftovers in an airtight container in the fridge. They will stay fresh for three days. This makes for a great healthy lunch the next day.
To reheat, use the oven at 350°F. This helps keep the sweet potatoes from getting mushy. You can also microwave individual portions for a quick meal.
Tips for Best Results
- Don’t skip the resting time after baking.
- Avoid overcooking the noodles to keep them al dente.
- Use a rotisserie chicken to save extra time.
- Squeeze lime over the dish right before serving.
- Double the beans for an extra fiber boost.
- Grease your baking dish well to prevent sticking.
- Check the noodles with a fork for tenderness.
Ways to Switch It Up
- Swap chicken for ground turkey or beef.
- Use butternut squash noodles for a seasonal twist.
- Try pepper jack cheese for a spicier kick.
- Add corn for extra texture and sweetness.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the mix a day early. Just wait to add the cheese until you bake. It is perfect for meal prep.
What if I don’t have a spiralizer?
You can use a vegetable peeler for ribbons. Many grocery stores also sell pre-cut sweet potato noodles. This makes the recipe even faster.
Is this recipe very spicy?
It has a mild warmth from the spices. You can skip the jalapeño to keep it kid-friendly. Use mild salsa for a gentler flavor.
I hope this cozy Tex-Mex Sweet Potato Casserole brings joy to your table. It is such a simple way to eat well during the busy fall season. Enjoy every bite!
— Lidia
Tex-Mex Spiralized Sweet Potato & Chicken Casserole
Ingredients
- 2 large sweet potatoes, spiralized into medium-thickness noodles
- 1 lb cooked chicken breast, shredded
- 1 cup black beans, drained and rinsed
- 1 cup red bell pepper, diced
- 1/2 cup red onion, finely diced
- 2 cloves garlic , minced
- 1 cup chunky salsa (mild or medium)
- 1/2 cup low -sodium chicken broth
- 1.5 cups shredded Mexican blend cheese
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 cup fresh cilantro, chopped
- 1 jalape ño, seeded and minced (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add the red onion and bell pepper, sautéing for 5 minutes until softened.
- Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 60 seconds until fragrant.
- In a large mixing bowl, combine the spiralized sweet potato noodles, shredded chicken, black beans, salsa, chicken broth, and the sautéed vegetable mixture.
- Toss the mixture thoroughly using tongs to ensure the spices and liquid are evenly distributed across the sweet potato spirals.
- Transfer the mixture into the prepared baking dish, pressing down slightly to level the surface.
- Cover the dish tightly with aluminum foil and bake for 30 minutes, or until the sweet potato noodles reach a tender al dente texture.
- Remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven for 10 minutes or until the cheese is melted and lightly golden.
- Allow the casserole to rest for 5 minutes. Garnish with fresh cilantro and jalapeño before slicing into portions.
