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Sweet Potato and Black Bean Casserole

Sweet Potato and Black Bean Casserole: An Incredible 5-Layer Wholesome Delight

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Sweet Potato and Black Bean Casserole is an incredible 5-layer wholesome delight that combines savory and sweet flavors into a hearty, satisfying meal perfect for any occasion. This dish showcases layers of creamy sweet potatoes, protein-packed black beans, and colorful vegetables, topped with melted cheese for a comforting experience. Easy to prepare and packed with nutrients, this casserole is ideal for family dinners or as a make-ahead meal for busy weeknights. With its vibrant presentation and delicious taste, it’s sure to impress everyone at the table.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 lbs), peeled and cubed
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 2 cups shredded cheese (cheddar or your favorites)
  • 1 cup vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 lime, juiced

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Boil the cubed sweet potatoes in a large pot of water for about 10 minutes until fork-tender. Drain and set aside.
  3. In a skillet over medium heat, sauté diced onion and bell pepper in olive oil for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
  4. In a mixing bowl, combine cooked sweet potatoes, black beans, corn, sautéed veggies, spices, lime juice, salt, and pepper.
  5. In a greased 9×13-inch baking dish, layer half of the sweet potato mixture followed by half of the cheese. Repeat with remaining ingredients.
  6. Pour vegetable broth around the edges of the casserole.
  7. Cover with aluminum foil and bake for 30 minutes; then remove foil and bake for an additional 15 minutes until cheese is melted and golden.
  8. Let cool slightly before serving.

Nutrition

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