Name: Sweet Potato and Chicken Tex-Mex Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 jalapeno, seeded and chopped; 1 cup shredded low-fat mozzarella cheese; 2 tablespoons olive oil; 1 cup store-bought salsa; 3 cloves garlic, minced; 2 teaspoons taco seasoning; 1 cup canned black beans, drained and rinsed; 2 medium sweet potatoes, peeled and diced; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 medium onion, chopped; 2 cups cooked shredded chicken

Chicken Casserole

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Indulge in a wholesome and flavorsome casserole featuring shredded chicken and diced sweet potatoes, topped with melty cheese. Jazz up your meal with a savory salsa, black beans, and a dash of tantalizing spices.

Milk

Gluten Free

Mediterranean

Fresh Vegetables

gram

jalapeno

Cheese

part skim shredded mozzarella cheese

Oils

milliliter

olive oil

Salsa

salsa

garlic

Seasonings

taco seasoning

Beans & Legumes

black beans

sweet potato

ground cumin

salt

black pepper

onion

Poultry

pulled chicken

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Sodium

Minerals

Copper

Manganese

Selenium

Vitamin C

Vitamins

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Lactose

Beta-carotene

Dietary Folate Equivalents

Zinc

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

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Sweet Potato and Chicken Tex-Mex Casserole

Produce

Dairy

Baking Goods

Condiment & Toppings

Meat & Seafood

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Spread diced sweet potatoes evenly in a 9x13-inch casserole dish.

Heat olive oil in a large skillet over medium heat. Add chopped onions and minced garlic, and cook until onions are translucent and lightly browned, about 4-5 minutes.

Add store-bought salsa, chopped jalapeno, ground cumin, salt, black pepper, and taco seasoning to the skillet. Cook for 2 minutes, stirring occasionally.

In a large bowl, combine the salsa mixture, cooked shredded chicken, and drained black beans. Mix well to combine.

Pour the mixture over the diced sweet potatoes in the casserole dish, and spread it out evenly.

Top with shredded low-fat mozzarella cheese.

Bake for 35-40 minutes, or until the cheese is fully melted and the sweet potatoes are fork-tender. Let the casserole rest for 5 minutes before serving.

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