Spiralized Sweet Potato Mexican Bake


Spiralized Sweet Potato Mexican Bake

serves 4-6

1 tsp olive oil

4 cloves garlic

1/2 onion, diced

1 lb cooked chicken, shredded

4 small sweet potatoes

2 cups fresh or canned diced tomatoes

1/2 cup frozen corn

2 cups vegetable of choice (I’ve used chopped zucchini, chopped kale, or chopped green beans)

1.5 tsp taco seasoning (homemade preferably)

6 oz pepperjack or cheddar cheese, shredded

green onion, avocado, sour cream/yogurt, salsa, and cilantro for topping

Sautee onion and garlic in a large wok or pan in olive oil for 2 minutes. Add rest of ingredient, besides cheese and toppings, and sautee on low for 20 minutes until sweet potatoes soften. Transfer to baking dish (9x 13 or 10 x15) and top with cheese. Cook at 350 for 30 minutes. Garnish with toppings.

If you don’t have a big enough wok, you can just mix it all together in a 10×15 and cover with aluminum foil and cook at 350 for 1 hour. Remove foil, add cheese, and cook another 15 minutes to melt cheese.


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