Sweet Potato and Black Bean Casserole
A comforting and nutritious casserole made with sweet potatoes and black beans, perfect for weeknight dinners and gatherings. This dish is flavorful, easy to prepare, and appeals to both vegans and omnivores.
Ingredients
For the casserole
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)
- 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 diced onion and bell pepper. Sauté for about 5 minutes until the onion becomes translucent.
- Add minced garlic, cumin, chili powder, paprika, salt, and pepper. Cook for another minute until the spices become fragrant.
- Stir in the diced sweet potatoes, black beans, corn, and vegetable broth. Mix everything well and let it simmer for about 10 minutes, stirring occasionally. The sweet potatoes should start to soften.
Assembly and Baking
- Transfer the mixture into a greased baking dish and spread it out evenly.
- Sprinkle shredded cheese on top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the cheese is bubbly and golden.
- Remove from the oven and let it cool slightly before serving. Garnish with fresh cilantro if desired.
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Notes
Ensure that your sweet potatoes are evenly diced for uniform cooking. Feel free to experiment with spices and toppings for added flavor. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.