Description

Sweet Potato and Black Bean Casserole is a hearty and nutritious layered dish combining tender sweet potatoes, protein-rich black beans, vibrant vegetables, and gooey melted cheese. Seasoned with cumin, paprika, and chili powder, this casserole offers a flavorful and comforting meal perfect for weeknight dinners or meal prep. Baked until bubbly and golden, it’s a wholesome delight that’s both visually appealing and satisfying.

Ingredients

Vegetables and Beans

4 medium sweet potatoes, 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
1 lime, juiced

Other Ingredients

2 cups shredded cheese (cheddar or your favorite)
¼ cup fresh cilantro, chopped (optional for garnish)
1 tablespoon olive oil
1 cup vegetable broth

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in a pot of water for about 10 minutes until they are fork-tender. Drain the water completely.
Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced red onion and bell pepper and sauté for 5 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
Combine Ingredients: In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, sautéed vegetables, cumin, paprika, chili powder, lime juice, salt, and pepper. Mix everything well to incorporate the flavors evenly.
Assemble Casserole: Grease a 9×13-inch baking dish. Layer half of the mixture evenly in the dish, then sprinkle half of the shredded cheese over it. Repeat with the remaining mixture and cheese to create two layers.
Add Broth and Cover: Pour the vegetable broth around the edges of the casserole to keep it moist during baking. Cover the dish tightly with aluminum foil.
Bake Covered: Place the casserole in the preheated oven and bake covered for 30 minutes.
Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the cheese on top is bubbly and lightly browned.
Garnish and Serve: Remove the casserole from the oven, sprinkle with fresh chopped cilantro if desired, and serve hot for a comforting and flavorful meal.

Notes

You can use any cheese you prefer, such as Monterey Jack, mozzarella, or a vegan cheese alternative.
For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the vegetable mix.
This casserole can be made ahead and refrigerated for up to 3 days; reheat before serving.
To make it vegan, use dairy-free cheese or omit the cheese layer entirely.
Leftovers freeze well; cool completely before freezing in an airtight container.