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Sweet Potato and Black Bean Casserole

Sweet Potato and Black Bean Casserole: Comfort in Every Bite

Enjoy the Sweet Potato and Black Bean Casserole, a comforting dish combining wholesome ingredients and flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups cubed Sweet Potatoes Substitution: Yukon Gold potatoes can be used for a different texture.
  • 2 cups cooked Black Beans Tip: Any canned beans can be substituted based on preference.
  • 1 cup Corn Substitution: Fresh, frozen, or canned corn works well.
  • 1 medium Red Bell Pepper Substitution: Use green bell peppers for a less sweet option.
  • 1 medium Red Onion Substitution: Yellow onion or shallots can be used.
  • 2 cloves Garlic Note: Fresh is preferred, but garlic powder can be used in a pinch.
  • 1 teaspoon Cumin Note: Adjust spice levels to preference for heat.
  • 1 teaspoon Paprika Note: Adjust spice levels to preference for heat.
  • 1 teaspoon Chili Powder Note: Adjust spice levels to preference for heat.
  • to taste Salt and Pepper Tip: Adjust to taste.
  • 2 cups Shredded Cheese Substitution: Try Monterey Jack or pepper jack for a different twist.
  • 1/4 cup Fresh Cilantro Adds freshness. Optional, can be omitted.
  • 2 tablespoons Olive Oil Tip: Any cooking oil can be substituted.
  • 2 tablespoons Lime Juice Note: Lemon juice can be used as an alternative.
  • 1 cup Vegetable Broth Tip: Homemade or store-bought broth may be used.

Equipment

  • large pot
  • Skillet
  • Baking dish (9x13-inch)
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare the baking dish by lightly greasing it.
  2. In a large pot, boil water and add cubed sweet potatoes, cooking for about 10 minutes until tender.
  3. In a skillet, heat olive oil over medium heat and sauté diced red onion and bell pepper for about 5 minutes.
  4. Combine cooked sweet potatoes, black beans, corn, and sautéed vegetables in a large mixing bowl, adding spices and lime juice.
  5. Layer half of the mixture in a greased baking dish, sprinkle half of the cheese on top, and repeat.
  6. Pour vegetable broth around the casserole, cover with foil, and bake for 30 minutes.
  7. After 30 minutes, remove foil and bake for an additional 15 minutes until cheese is bubbly.
  8. Let the casserole cool for a few minutes before serving and garnish with fresh cilantro if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 15000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Perfect for meal prep, keeps well for up to 4 days in the fridge or can be frozen for 3 months.

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