Jul 9

Jul 9 Fiesta Casserole

Who is tired of cooking every night? I understand. Since March, we have eaten carry-out 4x and every other meal has been made at home. I love to cook but it can become tiring. The last two weeks I have finally started getting into a groove. I started planning 3+ meals each week I consider low maintenance, which helps.

This casserole is pretty low maintenance, as the majority of the time is spent waiting for the sweet potatoes to cook. The entire casserole could be made the day before and just reheated for lunch or dinner.

Sweet Potato Fiesta Casserole

4 servings

2 small to medium sweet potatoes (3 cups chopped)
1 tsp fajita seasoning
1/2 tsp black pepper
1/2 tsp kosher salt
1 lb mild Italian sausage (ground beef works too)
1 tsp cumin
1 can black beans, drained and rinsed
1 head of broccoli
1/3 cup coconut milk
1 medium jalapeno
1 can petite diced tomatoes
1.5 cups shredded pepper jack cheese

Preheat the oven to 375
Chop sweet potatoes in cubes until you reach 3 cups
Place potatoes on lined (parchment or liner) baking sheet and toss with 2 tsp olive oil or spray
Sprinkle potatoes with 1 tsp fajita seasoning, 1/2 tsp black pepper, and 1/2 tsp kosher salt
Roast for 20 minutes at 375, toss, then turn up to 400 degrees for another 15 minutes
While potatoes cook, roughly chop the head of broccoli and throw in food processor until riced (~1.5 cups),
Add to slightly greased casserole dish
De-seed jalapeno and place in food processor with 1/3 cup coconut milk and 1/2 can of the petite diced tomato and blend until smooth
Cook sausage on medium-high heat with the 1 tsp cumin until cooked.
Shred the pepper jack cheese
Mix the roasted potatoes, riced broccoli, black beans, sausage, and remaining tomatoes with the jalapeno sauce in the casserole dish. Spread top out evenly
Top with cheese and bake at 375 for 20 minutes or until cheese is starting to brown on top