Description
This Sweet Potato Black Bean Casserole is a hearty and flavorful vegetarian dish that combines roasted sweet potatoes, black beans, and vibrant vegetables with a blend of spices and melted cheese. Perfect as a comforting main course, it’s packed with nutritious ingredients and topped with optional fresh garnishes for added zest.
Ingredients
Scale
Roasted Sweet Potatoes
- 3 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
Vegetable and Bean Mixture
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup corn kernels (fresh, frozen, or canned)
Cheese and Garnishes
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Optional toppings: avocado, sour cream, and additional cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and baking the casserole.
- Season Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, and ground cumin. Spread them evenly on a baking sheet in a single layer.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast the seasoned sweet potatoes for 20-25 minutes, until they are tender and slightly caramelized on the edges.
- Sauté Vegetables: While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion, minced garlic, red bell pepper, and jalapeño. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add Beans and Corn: Stir in the black beans, drained diced tomatoes, corn kernels, and the remaining salt and pepper. Cook the mixture for another 5 minutes, allowing flavors to meld and ingredients to heat through.
- Combine Mixtures: In a large mixing bowl, combine the roasted sweet potatoes with the sautéed black bean and vegetable mix. Stir in half of the shredded cheese, chopped cilantro, and lime juice to infuse brightness and creaminess.
- Assemble Casserole: Transfer the combined mixture into a greased 9×13-inch baking dish, smoothing the top evenly. Sprinkle the remaining shredded cheese evenly over the top for a melty finish.
- Bake Casserole: Bake the assembled casserole in the preheated oven for 15-20 minutes until the cheese melts completely and bubbles, creating a golden crust.
- Serve and Garnish: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with optional toppings like sliced avocado, sour cream, and additional fresh cilantro to enhance flavor and presentation.
Notes
- For extra spice, leave the jalapeño seeds in or add a dash of cayenne pepper.
- You can substitute cheese with a vegan cheese alternative for a vegan-friendly version.
- Feel free to swap corn kernels with fresh corn for added sweetness and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, ensure all canned ingredients are certified gluten-free.
