Description
A delicious and hearty sweet potato black bean casserole with a creamy texture and a flavorful filling.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil
- 1/4 cup vegetable broth
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Boil the diced sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with olive oil, salt, and pepper, then set aside.
- Heat olive oil over medium heat, then add onion and garlic. Sauté until softened, about 5 minutes.
- Add black beans, corn, cumin, smoked paprika, and vegetable broth. Stir and cook for about 5 minutes until heated through.
- Spread the black bean mixture evenly in a baking dish, then top with the mashed sweet potatoes.
- Bake for 25-30 minutes until the top is slightly golden.
- Garnish with fresh cilantro if desired and serve hot.
Notes
Be mindful of not overcooking the sweet potatoes and check for golden color on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg