Tex-Mex Spiralized Sweet Potato & Chicken Casserole (Healthy, Low-Carb)
A healthy Low-Carb casserole made with spiralized sweet potatoes and shredded chicken breasts. Add corn or diced veggies to make this dish even more healthier and colorful.
Servings 6
Calories 383kcal
Ingredients
- 2 cups cooked shredded chicken
- 1 15 oz can black beans
- 2-3 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium onion cut into large chunks
- 3 cloves garlic peeled
- 2-3 small tomatoes cut into large chunks
- 1 jalapeno cut in 4th (Serrano or chipotle peppers can be used for extra spice)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons taco seasoning optional
- 1 cup shredded low-fat mozzarella cheese cheddar or pepperjack can also be used
Instructions
- Preheat oven to 400°F.
- Spiralize sweet potatoes with the smallest noodle blade using your spiralizer ( this can also be done with a cheese grater); place sweet potatoes in a 9x13 casserole dish. This would also be a good time to prepare shredded chicken breast to cook if you don't already have cooked chicken on hand.
- Cook Spicy Salsa: Heat a medium heavy-duty pan to high heat. Add oil, onions and whole garlic. Cook for 2-3 minutes or until the onions are charred. Add tomatoes, jalapeno, and spices. Cook for another 2-3 minutes or until the tomatoes are soft. Transfer mixture to a blender (do not use food processor like I did) or use an immersion blender. Blend the mixture until it's chunky.
- Assemble: In a large bowl combine the salsa, shredded chicken, and black beans. Mix until fully combined. Pour mixture on the spiralized sweet potatoes and top with shredded cheese.
- Bake: bake for 35-40 minutes or until the cheese if fully melted and the sweet potato is soft to the touch. Serve Warm. Enjoy!
Nutrition
Calories: 383kcal