Chorizo Sweet Potato Paleo Casserole
- Cook Time: 40 mins
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 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 (1–15 oz can)
- 1 large sweet potato
- 1 tablespoon oil
- 1 teaspoon salt
- 1 tablespoon chili powder
Instructions
- Set oven to 375ºF
- 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.
- 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.
- Shred sweet potato coarsely to get about 3 cups and mix with oil, salt and chili powder to combine.
- Spread potato mix on top and cover with foil or a lid.
- Bake for 20 minutes, then uncover and bake an additional 10-15 until potatoes are crisped.
Find it online: https://hilahcooking.com/chorizo-sweet-potato-casserole/