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Sweet Potato and Black Bean Casserole Recipe

Sweet Potato and Black Bean Casserole Recipe
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★★★★★

4.9 from 19 reviews

A hearty and flavorful Sweet Potato and Black Bean Casserole combining tender sweet potatoes, protein-rich black beans, sweet corn, and aromatic spices baked with melted cheese for a comforting and nutritious meal.

Ingredients

Scale

Vegetables and Beans

  • 4 medium sweet potatoes (about 2 lbs), peeled and cubed
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced

Spices and Seasonings

  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste

Dairy

  • 2 cups shredded cheese (cheddar or your favorite)

Other

  • ¼ cup fresh cilantro, chopped (optional for garnish)
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 cup vegetable broth

Instructions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to prepare for baking the casserole.
  2. Cook Sweet Potatoes: In a large pot, add the cubed sweet potatoes and enough water to cover them. Bring to a boil and cook for about 10 minutes or until fork-tender. Drain and set aside.
  3. Sauté Vegetables: In a large skillet over medium heat, heat olive oil. Add the diced red onion and red bell pepper and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
  4. Combine Ingredients: In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, sautéed onions and bell pepper, cumin, paprika, chili powder, lime juice, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
  5. Layer the Casserole: Grease a 9×13-inch baking dish. Spread half of the sweet potato and black bean mixture evenly on the bottom of the dish. Sprinkle half of the shredded cheese evenly over the mixture.
  6. Second Layer: Repeat by adding the remaining sweet potato and black bean mixture on top of the cheese, then layer with the remaining shredded cheese.
  7. Add Broth: Pour the vegetable broth around the edges of the casserole to help keep it moist during baking.
  8. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 15 minutes to melt and brown the cheese on top.
  9. Garnish and Serve: Remove from oven and let the casserole cool for a few minutes. Garnish with fresh chopped cilantro if desired. Serve warm and enjoy!

Notes

  • You can substitute the cheese with a dairy-free alternative for a vegan version.
  • Adjust spices according to taste for more or less heat.
  • Fresh corn works best, but frozen or canned corn can be used after draining.
  • Leftovers can be refrigerated for up to 3 days and reheated.
  • For added texture, consider sprinkling crushed tortilla chips on top before the final bake.

Nutrition

Keywords: sweet potato casserole, black bean casserole, vegetarian casserole, baked casserole, healthy casserole, comfort food, easy dinner recipe

Find it online: https://cookwithruby.com/sweet-potato-and-black-bean-casserole-recipe/