Chorizo Sweet Potato Paleo Casserole

sweet potato chorizo casserole

5 from 1 review


  • 1/2 pound Mexican chorizo
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1 zucchini, diced
  • 1 poblano pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin seed
  • 1 teaspoon oregano
  • 1 1/2 cups cooked black beans, drained (115 oz can)
  • 1 large sweet potato
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 tablespoon chili powder


  1. Set oven to 375ºF
  2. In a large skillet (use an oven-safe one to make this a one-pan meal) saute the chorizo until browned and crumbly over medium-high heat.
  3. Add the vegetables and cumin and oregano and saute about 5 more minutes until all are softened. Stir in beans and corn. Turn off the heat and leave in the cast iron or transfer to an oven-safe dish.
  4. Shred sweet potato coarsely to get about 3 cups and mix with oil, salt and chili powder to combine.
  5. Spread potato mix on top and cover with foil or a lid.
  6. Bake for 20 minutes, then uncover and bake an additional 10-15 until potatoes are crisped.

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