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sweet potato black bean casserole

Sweet Potato Black Bean Casserole

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 aluminum foil sheet
  • 1 oven mitt pair

Ingredients
  

  • 2 pound sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 tablespoon olive oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 clove garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon optional
  • 2 can black beans 15 ounces each, drained and rinsed
  • 1 can fire-roasted diced tomatoes 14.5 ounces, drained
  • 1 cup frozen corn kernels thawed
  • 1/2 cup vegetable broth low-sodium
  • 1 tablespoon lime juice fresh
  • 2 cup Monterey Jack cheese shredded, divided
  • 1/4 cup fresh cilantro chopped
  • 1 small jalapeño thinly sliced, optional

Instructions
 

  • Preheat the oven to 400°F and lightly oil the 9x13-inch baking dish.
  • Toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then spread them in the baking dish.
  • Roast the sweet potatoes for 20 minutes, stirring once halfway, until just tender.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat and sauté the onion and red bell pepper for 5 minutes until softened.
  • Add the garlic, cumin, chili powder, smoked paprika, and cinnamon and cook for 1 minute until fragrant.
  • Stir in the black beans, drained tomatoes, corn, vegetable broth, lime juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and simmer for 3 to 4 minutes to meld flavors.
  • Remove the baking dish from the oven and reduce oven temperature to 375°F.
  • Spread half of the bean mixture over the roasted sweet potatoes and sprinkle with 1 cup shredded cheese.
  • Top with the remaining bean mixture and finish with the remaining 1 cup shredded cheese.
  • Cover the dish loosely with foil and bake for 15 minutes at 375°F until bubbling around the edges.
  • Remove the foil and bake for 5 additional minutes to lightly brown the cheese.
  • Let the casserole rest for 10 minutes, then garnish with cilantro and jalapeño slices before serving.

Notes

Cube the sweet potatoes evenly so they roast at the same rate, and aim for just-tender during the first roast to prevent mushiness after the final bake. If you prefer more heat, add 1/4 to 1/2 teaspoon chipotle powder or swap in pepper jack cheese. For a crispier top, broil the casserole for 1 to 2 minutes at the end, watching closely. This dish can be assembled up to a day ahead; refrigerate covered and add 10 minutes to the bake time. Serve with avocado, sour cream, or a quick slaw for brightness, and use any melty cheese you like, such as cheddar or Oaxaca. To make it vegan, omit cheese or use a plant-based alternative and add 2 tablespoons nutritional yeast to the filling for extra savoriness.
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