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Sweet Potato and Black Bean Casserole

Savory Sweet Potato and Black Bean Casserole for Cozy Nights

This Sweet Potato and Black Bean Casserole is a wholesome, vegetarian, and gluten-free dish, perfect for cozy nights and meal prepping.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Gluten-Free, Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Sweet Potatoes peeled and diced
  • 2 cups Black Beans canned, drained and rinsed
  • 1 cup Corn fresh or frozen
  • 1 tablespoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 cup Diced Tomatoes canned or fresh, optional
  • 1 cup Shredded Cheese optional, cheddar or Mexican blend
  • 1/4 cup Fresh Cilantro for garnish

Equipment

  • large pot
  • mixing bowl
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and peel and dice sweet potatoes into even-sized cubes.
  2. In a large pot, bring salted water to a boil and cook diced sweet potatoes for 10-15 minutes until tender. Drain and set aside.
  3. In a large mixing bowl, combine cooked sweet potatoes, black beans, corn, and spices. Gently fold together.
  4. Grease a 9x13 inch baking dish. Layer the sweet potato mixture, pour diced tomatoes over, and sprinkle with cheese if using.
  5. Cover with foil and bake for 25 minutes, then remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
  6. Let the casserole rest for 5 minutes, then garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 55gProtein: 12gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in the microwave or oven.

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