Description
This Sweet Potato and Black Bean Casserole is hearty, colorful, and deeply satisfying. Tender roasted sweet potatoes are layered with seasoned black beans, peppers, spices, and melted cheese for a comforting bake that works as a main dish or a flavorful side.
Ingredients
Scale
For the Casserole
- 3 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar or Monterey Jack cheese
Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 400°F (205°C).
- Toss sweet potatoes with olive oil, salt, pepper, paprika, cumin, and chili powder.
- Spread on a baking sheet and roast 20–25 minutes, until tender and lightly caramelized.
2. Prepare the Filling
- In a bowl, combine black beans, bell pepper, onion, garlic, and corn.
- Season lightly with salt and pepper.
3. Assemble the Casserole
- Grease an 8×8-inch baking dish.
- Spread roasted sweet potatoes evenly in the dish.
- Top with black bean mixture.
- Sprinkle cheese evenly over the top.
4. Bake
- Bake uncovered at 375°F (190°C) for 20–25 minutes, until hot and bubbly and cheese is melted.
5. Serve
- Let rest 5 minutes before serving.
- Garnish with desired toppings.
Notes
- Add diced jalapeño or chipotle powder for heat.
- This casserole works well as a taco filling or burrito bowl base.
- Swap cheese for a dairy-free alternative if needed.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Casseroles
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 20mg