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Sweet Potato and Black Bean Casserole: An Incredible 5-Layer Wholesome Delight

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  • Author: James Carter
  • Total Time: 70 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

Description

This Sweet Potato and Black Bean Casserole is a hearty and wholesome 5-layer delight. Featuring roasted sweet potatoes, seasoned black beans and corn, and salsa, it’s a vegetarian-friendly dish that’s both delicious and satisfying. Perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 2 large sweet potatoes (about 2–2.5 lbs), peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn, thawed)
  • ½ cup salsa (your favorite kind, mild or medium)
  • ¼ cup vegetable broth
  • ½ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • Shredded cheddar cheese or Monterey Jack cheese for topping (optional, about ½ cup)
  • Fresh cilantro, chopped, for garnish (optional)
  • Sour cream or Greek yogurt, for serving (optional)

Instructions

  1. 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 2. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the baking sheet.
  3. 3. Roast sweet potatoes for 20-25 minutes until tender and slightly caramelized.
  4. 4. While sweet potatoes roast, heat vegetable oil in a large skillet over medium heat. Add chopped yellow onion and cook until softened, about 5-7 minutes.
  5. 5. Add minced garlic and cook for 1 minute until fragrant.
  6. 6. Stir in rinsed and drained black beans and drained corn. Cook for 2-3 minutes to heat through.
  7. 7. Pour in salsa and vegetable broth. Add chili powder, dried oregano, and the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Stir to combine and simmer for 5 minutes.
  8. 8. In a 9×13 inch baking dish, spread half of the black bean and corn mixture on the bottom.
  9. 9. Arrange roasted sweet potato cubes evenly over the black bean and corn mixture.
  10. 10. Spoon the remaining black bean and corn mixture over the sweet potatoes.
  11. 11. Sprinkle with cheese, if using.
  12. 12. Cover the baking dish tightly with aluminum foil.
  13. 13. Bake for 20 minutes.
  14. 14. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly. Broil for the last 1-2 minutes for crispier top if desired, watching carefully.
  15. 15. Let rest for 5-10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a covered oven at 350°F (175°C) for 15-20 minutes, or in the microwave covered with a damp paper towel.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Casserole, Main Dish
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350-450 (will vary based on specific ingredients and optional cheese)
  • Sugar: Approximately 10-15g (natural sugars from sweet potatoes)
  • Sodium: Approximately 500-800mg (will vary based on salsa and added salt)
  • Fat: Approximately 10-15g
  • Carbohydrates: Approximately 50-60g
  • Fiber: Approximately 10-15g
  • Protein: Approximately 10-15g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/sweet-potato-and-black-bean-casserole-an-incredible-5-layer-wholesome-delight/