Sweet Potato Black Bean Casserole
A hearty and nutritious casserole combining sweet potatoes and black beans, perfect for any occasion.
Ingredients
Casserole Ingredients
- 1 large sweet potato Skin on, cubed after cooking
- 14 oz can black beans Drained and rinsed
- 14 oz can chopped tomatoes
- 1/2 medium yellow onion Finely chopped
- 1 count red bell pepper Chopped
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp ground cinnamon
- 1 cup salsa Divided
- 2-4 count tortillas Torn into pieces
- 1 cup cheddar cheese Grated
- to taste Salt & black pepper
- Fresh cilantro (for garnish, optional)
- Sour cream (for garnish, optional)
- Mashed avocado (for garnish, optional)
Instructions
Preparation
- Start by placing the sweet potato (skin on) on a microwave-safe plate. Add a little water to the plate and microwave it on high for about 8 to 10 minutes. Once cool, peel and cube.
- Preheat your oven to 400°F (200°C). Lightly coat an 8x8 inch baking dish with olive oil spray.
Mix and Layer
- In a large bowl, mix the diced sweet potato, black beans, chopped tomatoes, onion, and bell pepper, along with the spices. Stir well.
- Spread half a cup of salsa at the bottom of the baking dish, layer with torn tortillas, then two-thirds of the sweet potato mixture.
- Add the remaining salsa over the sweet potato layer, followed by another layer of torn tortillas and the rest of the sweet potato mixture.
- Top with the grated cheddar cheese.
Bake and Serve
- Bake the casserole for 20 to 25 minutes, until the cheese is bubbly and golden brown.
- Garnish with fresh cilantro and serve hot with optional toppings like sour cream, avocado, or additional salsa.
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Notes
Elevate your dish by using fresh ingredients and experimenting with toppings. For a spicier version, add jalapeños or extra chili powder.