Cheesy, Salsa Verde Enchilada Casserole
Ingredients
Units
Scale
- 2 sweet potatoes
- 1 bell pepper (or 5 mini bell peppers)
- 1 sweet onion, cut into quarters
- 1 can black beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese, divided
- 10 oz fresh salsa verde, divided in half
- 2 Tbsp fresh-squeezed lime juice
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp pepper
- 1/2 cup crumbled goat or feta cheese or crumbled queso fresco
- 2 cups tortilla chips, crushed
Additional toppings:
- Avocados
- Fresh cilantro
- Sour Cream
- Hot sauce
- Tomatoes
- Chipotle vinaigrette
Instructions
- Preheat oven to 400 degrees.
- On a sheet pan, add parchment paper and oil. Cut the sweet potatoes in half lengthwise. Lay the sweet potatoes flesh side down. Add the mini bell peppers and the onion wedges. Sprinkle the veggies with a little more oil and toss to coat.
- Place in the oven for 35 minutes.
- Meanwhile, in a separate bowl, combine the black beans, 1 cup of Monterey Jack cheese, 5 oz of salsa verde, lime juice, garlic, salt, pepper, and cumin. Mix to combine. Set aside.
- Once the sheet pan comes out of the oven, let it cool slightly. Roughly chop the bell peppers and add bell peppers + the onion to the salsa verde mixture in the bowl.
- In a separate bowl, scoop the flesh out of the sweet potato and mash. Add the mash to the bowl with the salsa verde mixture. Mix to combine.
- In a cast-iron skillet or casserole dish, add some oil to the bottom. Add the crushed tortilla chips. We’re looking for a single layer of tortilla chips to completely cover the bottom of the dish.
- Add the salsa verde mixture. Spread evenly throughout the dish. Add the remaining salsa verde. Top with additional Monterey Jack cheese.
- Place in oven for 20 minutes or until the cheese is bubbly.
- Once it comes out of the oven top with feta cheese (or goat cheese or queso fresco).
Notes
Serve with favorite toppings!
Find it online: https://brimckoy.com/cheesy-salsa-verde-enchilada-casserole/