Ours is not a vegetarian household. Not even close. Pork in particular is pretty much a main food group around here, and I LOVE seafood. But I also believe that vegetables are magical, and there are just some days that I crave a really good vegetarian meal. Enter this super satisfying casserole that tastes just like your favorite fajitas but is packed with all kinds of nutrient-rich veggies.
As a quick side note, I refer here to "sweet potatoes," but I'm actually talking about garnet yams. Sweet potatoes actually have white flesh and are a bit starchier than yams. You can use either one here, but I prefer garnet yams, both in terms of flavor and color.
Cheesy Sweet Potato Fajita Casserole
About 2 pounds sweet potatoes (technically garnet yams, but po-tay-to/po-tah-to), peeled and cut into 1/2-inch cubes
1 medium yellow onion, peeled and cut into 1/2-inch strips
About 1 pound sweet mini bell peppers, sliced into 1/2-inch rounds
1 4-ounce can roasted green chiles, sliced if whole
1 15-ounce can black beans, drained and rinsed
3 tablespoons neutral oil
2 tablespoons Taco Spice Blend
1 1/2 cups shredded cheddar cheese
Toppings of choice for serving. I like Greek yogurt (or sour cream), shredded Tuscan kale (or purple cabbage), diced tomatoes, pickled red onion, diced avocado, minced cilantro, and lime wedges.
Preheat oven to 400F.
In a large bowl, toss together the sweet potatoes, yellow onion, bell peppers, green chiles, black beans, oil, and Taco Spice Blend. Arrange mixture in an even layer in a 9x13-inch casserole dish. Cover dish with aluminum foil and bake for 15 minutes. Remove foil and continue to bake, stirring occasionally, until sweet potatoes are tender, about 40 minutes.
Stir in 1 cup of the shredded cheese, sprinkle the remaining cheese on top, and bake an additional 5 minutes until the cheese is melted.
Top with dollops of yogurt (or sour cream), shredded kale (or cabbage), diced tomatoes, pickled red onion, diced avocado, minced cilantro, and a squeeze of lime.