Description
This Cheesy Sweet Potato & Black Bean Casserole is a comforting, nutrient-rich dish perfect for a wholesome family meal. Combining creamy sweet potatoes, protein-packed black beans, and sharp cheddar cheese with a blend of spices, this casserole is both flavorful and nourishing. It's vegetarian, gluten-free, and packed with vitamins, fiber, and antioxidants, making it a healthy and satisfying option for any occasion.
Ingredients
Vegetables & Beans
- 1 ¼ pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
- 1 (4 ounce) can mild diced green chiles, drained
- 1 (15 ounce) can no-salt-added black beans, rinsed
- ¾ cup canned no-salt-added sweet corn, drained
- 2 scallions, thinly sliced
- ¼ cup roughly chopped fresh cilantro
- 1 lime, cut into 6 wedges
Spices & Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
Dairy & Oils
- 1 tablespoon extra-virgin olive oil
- 1 ¼ cups shredded sharp Cheddar cheese, divided
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and coat a 9-by-13-inch baking dish with cooking spray to prevent sticking.
- Cook Sweet Potatoes: In a large nonstick skillet, heat olive oil over medium heat. Add the cubed sweet potatoes and cook, stirring occasionally, until they are just tender on the outside, about 10 to 12 minutes.
- Add Spices and Vegetables: Sprinkle chili powder, ground cumin, kosher salt, and ground pepper over the sweet potatoes. Stir constantly for about 30 seconds until the spices are fragrant. Stir in fire-roasted diced tomatoes and diced mild green chiles, cooking occasionally for 1 minute.
- Combine Beans and Corn: Remove the skillet from heat. Fold in the rinsed black beans, drained sweet corn, and 3/4 cup of the shredded sharp Cheddar cheese until evenly mixed.
- Assemble Casserole: Transfer the mixture into the prepared baking dish. Evenly scatter the remaining 1/2 cup of shredded Cheddar cheese on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 15 minutes to allow flavors to meld and cheese to begin melting.
- Finish Baking Uncovered: Remove the foil and continue baking until the sweet potatoes are tender and the cheese on top is melted and bubbly, about 8 to 10 minutes more.
- Garnish and Serve: Remove from oven and garnish with sliced scallions and chopped fresh cilantro. Serve the casserole warm with lime wedges on the side for a fresh citrus zest.
Notes
- For a spicier kick, substitute mild green chiles with medium or hot varieties.
- Black beans can be cooked from dry if preferred, but adjust cooking times accordingly.
- Use freshly grated sharp Cheddar cheese for best melting and flavor.
- This casserole can be made ahead and refrigerated; reheat covered in the oven before serving.
- Adjust salt to taste, especially if using salted canned beans or corn.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Casserole
- Method: Baking
- Cuisine: American