Description
Sweet Potato Black Bean Casserole is a nourishing vegetarian dish featuring roasted sweet potatoes, hearty black beans, and a Tex-Mex blend of spices, all layered with cheese and baked to golden perfection. It’s comforting, protein-packed, and perfect as a main or side dish for any night of the week.
Ingredients
Units
Scale
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 small red onion, diced
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1 lime (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish
- Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Roast on a baking sheet for 20 minutes or until tender
- In a large bowl, combine roasted sweet potatoes, black beans, corn, red onion, and diced tomatoes
- Transfer mixture to the baking dish. Sprinkle cheese evenly over the top
- Bake uncovered for 15–20 minutes until cheese is melted and bubbly
- Garnish with cilantro and a squeeze of lime juice if desired. Serve warm
Notes
- Add cooked quinoa or brown rice to make it a fuller meal
- Use dairy-free cheese to make it vegan
- Can be made ahead and stored in the fridge for up to 3 days
- Great with toppings like avocado, Greek yogurt, or hot sauce
Nutrition
- Calories: 420
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg
