Easy Mexican Casserole - Conscious Cooking

Easy Mexican Casserole

This easy and quick to make Mexican casserole is super tasty. It’s a crowd pleaser recipe, while being pretty healthy. Your children will love it. It takes 30 minutes to make – perfect weeknight meal. Makes great leftovers too.

The casserole is made with red onion, bell pepper, sweet potatoes, corn (fresh, canned or frozen – fresh is always best), black beans, diced tomatoes, and spices – the dish isn’t spicy.

Toppings are then added at the end so you can adjust to your or your family’s preferences.

Add shredded cheese, sour cream, diced avocados or guacamole, salsa if you like extra tomatoes, and green onions and cilantro if you like. You can also serve the dish with corn chips or cassava chips if you like an extra crunch. I find it also delicious to dip the chips in the mixture. It’s really good.

For extra proteins, if you like, which is what I did in this one as I felt needed more, was to add diced chicken. If so, season chicken breast(s) with salt and pepper, dice and cook in olive oil until cooked through. If using the same skillet, cook the chicken first then set aside and cook the rest. Otherwise, while starting cooking the dish, cook the chicken separately in a different skillet. Then when cooked, mix to the mixture with the beans, corn and tomatoes. It’s truly delicious.

The dish is gluten-free.

It can be vegan if using no chicken and dairy, of course.

For a dairy-free option, omit cheese and sour cream, or use dairy-free cheese and sour cream (store-bought or homemade).


Healthy Mexican Casserole

This 30 min healthy mexican casserole is truly delicious. It's made with sweet potatoes, black beans and corn. Serve with toppings of choice and corn chips if you like. Add diced chicken for extra protein.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes


  • 1-2 tbsp olive oil
  • 1 large sweet potato peeled and cut into small dices
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 green bell pepper diced
  • 1 jalapeno seeded and minced (optional)
  • 1 14 oz can black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen or canned
  • 1 14 oz can diced tomatoes
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 lime juice of


  • Grated cheddar cheese
  • Sour cream
  • Avocado diced, sliced or guacamole
  • Green onions chopped
  • Cilantro minced
  • Tortilla/Corn chips


  • Heat a large deep skillet on medium heat and add olive oil. Add sweet potatoes, cumin and salt, stir and cook for 3-4 minutes.
  • Add onion, garlic, bell pepper and jalapeno, if using, stir and cook for another 3 minutes.
  • Add black beans, corn, diced tomatoes, cumin, chili powder, paprika, oregano and salt. Stir and cook until potatoes are soft, about 10 minutes.
  • Turn off heat and stir in lime juice. 
  • Serve with desired garnishes and chips if desired. (If everyone wants cheese, you can add cheese directly in the pan after adding the lime juice, so it melts.) 


If adding chicken, cook chicken first, then set aside add chicken back to the dish with the beans, corn and tomatoes. You can cook the chicken first, using the same skillet, then setting the chicken aside and continuing with the rest, or cook the chicken in a separate skillet. 
Makes excellent leftovers. 
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