There is nothing like a warm, bubbling dish on a chilly evening. You want something healthy but also very satisfying. This Tex-Mex sweet potato casserole is exactly what your family needs tonight.
It is the perfect choice for a healthy reset after a busy season. You get all the bold flavors you love without the heavy carbs. This meal is fresh, colorful, and so easy to pull together.
Why You’ll Love This Recipe
This dish fits perfectly into your winter weeknight routine. It feels like a treat but is packed with nutrients. The sweet potatoes provide great fiber for your gut health. Lean chicken adds the protein you need to stay full.
You won’t believe how much flavor is in every bite. It is a budget-friendly way to feed a whole crowd. Your kids will love the curly potato noodles and melted cheese. It is a win for the whole family.
Simple Method
Making this dish is very simple and straightforward. You start by softening your colorful peppers and onions. This creates a sweet and savory base for the dish. Adding the spices to the pan wakes up their oils.
Then you just toss it all in one big bowl. It is truly a one-bowl prep kind of meal. The oven does all the hard work for you. Even if you are a beginner, you can do this.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 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 Instructions
- 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 warm with a big dollop of Greek yogurt. It tastes great with some extra lime wedges on the side. Set the table and enjoy a cozy night in with your family.
You can also pair this with a simple side salad. A few slices of avocado will add a creamy texture you’ll love. This also makes a fantastic lunch the next day. It is very filling and holds up well.
Storage & Reheating
Store your leftovers in an airtight container in the fridge. They will stay fresh for up to four days. Reheat in the oven at 350°F to keep the texture. You can also use the microwave for a quick lunch. This recipe does not freeze well due to the potato texture.
Recipe Tips
- Don’t skip the resting time after baking to let juices settle.
- Use a medium blade on your spiralizer for the best results.
- Drain your black beans very well to avoid a soggy casserole.
- A chunky salsa adds the best texture to the sauce.
- For a holiday gathering, you can easily double the batch.
- Squeeze fresh lime over the top right before serving.
- Seed your jalapeño carefully to keep the heat level kid-friendly.
- Swap chicken for ground turkey if that is what you have.
Ways to Switch It Up
- Try a dairy-free version by using your favorite vegan cheese.
- Swap the black beans for pinto beans for a creamier bite.
- In the summer, add fresh corn right off the cob.
- Use mild salsa if you have very picky eaters at home.
Common Questions
Can I use frozen sweet potatoes?
It is best to use fresh sweet potatoes for this recipe. Frozen noodles can release too much water and become mushy. Fresh sweet potatoes stay tender and firm.
Can I make this ahead of time?
Yes, you can prep the entire mixture a day early. Store it in the fridge and bake it when you are ready. This makes holiday entertaining much less stressful for you.
How do I know when the potatoes are done?
The noodles should be tender when poked with a fork. They should have a slight bite, similar to al dente pasta. If they are still crunchy, bake for five more minutes.
I hope this cozy meal brings a little joy to your kitchen tonight. It is the perfect way to eat well without sacrificing flavor. Give it a try and let every bite warm you up!
— 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.
