Description
This Sweet Potato Black Bean Casserole is a hearty and flavorful vegetarian dish combining roasted sweet potatoes, seasoned black beans, and melty cheese for a comforting and nutritious meal. Perfect for a family dinner or meal prep, it features warm spices, fresh vegetables, and optional toppings like avocado and sour cream for added richness.
Ingredients
Scale
Vegetables and Beans
- 3 medium sweet potatoes, peeled and diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
Spices and Oils
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
Dairy and Herbs
- 1 cup shredded cheese (cheddar or Monterey Jack recommended)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Optional Toppings
- Avocado
- Sour cream
- Additional cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and baking the casserole.
- Prepare Sweet Potatoes: 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 until evenly coated. Spread them in a single layer on a baking sheet for roasting.
- Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 20-25 minutes until tender and slightly caramelized, which enhances their natural sweetness and texture.
- Sauté Vegetables: While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add diced onion, minced garlic, red bell pepper, and minced jalapeño. Sauté for 5-7 minutes or until the vegetables have softened.
- Add Beans and Tomatoes: Stir in the black beans, diced tomatoes, corn kernels, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook the mixture for another 5 minutes until everything is heated through and flavors meld.
- Combine Mixtures: In a large mixing bowl, combine the roasted sweet potatoes with the black bean and vegetable mixture. Stir in half of the shredded cheese, chopped cilantro, and lime juice to infuse brightness into the casserole base.
- Assemble Casserole: Transfer the combined mixture to a greased 9×13-inch baking dish. Evenly sprinkle the remaining shredded cheese on top to create a melty, golden crust.
- Bake Casserole: Bake in the oven for 15-20 minutes until the cheese has melted fully and is bubbly, signaling that the casserole is ready to serve.
- Serve and Garnish: Allow the casserole to cool for a few minutes after baking. Serve with optional toppings such as sliced avocado, sour cream, and additional cilantro for added flavor and texture.
Notes
- You can substitute Monterey Jack with mozzarella or pepper jack for a different cheese flavor.
- Use frozen or canned corn if fresh corn is not available; just thaw or drain before using.
- Adjust the jalapeño amount according to your preferred spice level or omit for a milder dish.
- To make it vegan, omit the cheese or use a plant-based cheese alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
