Sweet Potato and Black Bean Casserole
A nourishing and comforting casserole made with sweet potatoes, black beans, and a variety of spices, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 4 medium sweet potatoes, peeled and diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup shredded cheese (optional) Can be omitted for a vegan version
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté for about 5 minutes or until the onion becomes soft.
- Stir in the spices: cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another minute until fragrant.
- Add the diced sweet potatoes, black beans, and corn to the pot. Mix well to combine.
- Pour in the vegetable broth and stir everything together. Bring the mix to a simmer and cook for about 10 minutes. This will help soften the sweet potatoes slightly.
Baking
- Transfer the mixture to a greased 9x13 inch casserole dish. If using, sprinkle the shredded cheese on top.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes or until the sweet potatoes are tender and the top is slightly golden.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
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Notes
To store leftovers, let the casserole cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 5 days or can be frozen for up to 3 months.