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Sweet Potato Black Bean Casserole

Sweet Potato Black Bean Casserole

A comforting and nutritious casserole made with sweet potatoes and black beans, perfect for feeding a crowd.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 large sweet potatoes, peeled and cubed
  • 2 cans black beans, drained and rinsed
  • 1 large red bell pepper, diced
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup corn kernels (fresh or frozen)
  • 1 can crushed tomatoes
  • 1/2 cup vegetable broth
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumi
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheese (cheddar or Mexican blend)
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 minutes until softened. Toss in the minced garlic and diced bell pepper. Cook for another 3 minutes, stirring occasionally.
  3. Add the cubed sweet potatoes to the skillet. Pour in the vegetable broth. Cover and let everything simmer for 8-10 minutes until the sweet potatoes become slightly tender but not mushy.
  4. Stir in the black beans, corn, and crushed tomatoes. Season with chili powder, cumin, paprika, salt, and pepper. Mix thoroughly to combine all ingredients.
  5. Transfer the mixture to your prepared baking dish. Spread it evenly across the pan. Cover with aluminum foil.
  6. Bake covered for 25 minutes. Remove the foil, sprinkle the shredded cheese over the top, and bake uncovered for another 10-15 minutes until the cheese melts and turns golden.
  7. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

Cut sweet potatoes into uniform cubes for even cooking. Drain and rinse black beans to avoid excess moisture. Let the casserole rest after baking for better texture.