Description
This Sweet Potato Black Bean Casserole is a hearty and flavorful vegetarian dish perfect for a nutritious family meal. Roasted sweet potatoes are combined with a savory black bean and vegetable mixture, seasoned with smoked paprika and cumin, then baked with a melty cheese topping. The casserole is garnished with fresh cilantro and lime for a bright, zesty finish, and optional toppings like avocado and sour cream add creaminess. It’s a comforting and wholesome recipe that’s easy to prepare and packed with plant-based protein and fiber.
Ingredients
Scale
Main Ingredients
- 3 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Optional Toppings
- Avocado
- Sour cream
- Additional cilantro
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, and ground cumin to coat evenly. Spread the seasoned sweet potatoes in a single layer on a baking sheet.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized on the edges.
- Sauté Vegetables: While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, red bell pepper, and jalapeño. Sauté the mixture until the vegetables soften, about 5-7 minutes.
- Add Beans, Tomatoes, and Corn: Stir the black beans, drained diced tomatoes, and corn kernels into the sautéed vegetables. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook the mixture for another 5 minutes to heat through and blend the flavors.
- Combine Mixtures: Transfer the roasted sweet potatoes to a large mixing bowl and fold in the black bean and vegetable mixture. Add half of the shredded cheese, chopped cilantro, and lime juice. Stir everything to combine evenly.
- Assemble the Casserole: Grease a 9×13-inch baking dish lightly, then spread the sweet potato and black bean mixture evenly in the dish. Sprinkle the remaining shredded cheese on top to create a melty crust when baked.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, until the cheese is melted, bubbly, and lightly golden on top.
- Serve and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Serve with optional toppings like sliced avocado, sour cream, and extra cilantro for added flavor and creaminess.
Notes
- You can substitute cheddar or Monterey Jack cheese with a vegan cheese alternative to make this dish vegan.
- If you prefer a spicier casserole, keep the jalapeño seeds or add cayenne pepper.
- Use fresh corn kernels if in season for best flavor; canned or frozen also work well.
- Leftovers can be refrigerated for up to 4 days, and reheated in the oven or microwave.
- To keep this dish gluten free, make sure any canned ingredients are labeled gluten free.
