Description
A hearty vegetarian casserole combining tender sweet potatoes and protein-rich black beans with warm spices and melted cheese.
Ingredients
Scale
- 3 large sweet potatoes (about 2 pounds), peeled and diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
Instructions
- 1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
- 2. Heat olive oil in a large skillet over medium heat. Cook onion for 5 minutes until softened.
- 3. Add garlic and bell pepper, cook 3-4 minutes until pepper softens.
- 4. Stir in cumin, paprika, chili powder, and oregano. Cook 30 seconds until fragrant.
- 5. Add diced tomatoes and cook 2-3 minutes to reduce liquid.
- 6. Combine sweet potatoes and black beans in baking dish. Add sautéed mixture and toss.
- 7. Pour broth over mixture and season with salt and pepper. Stir to combine.
- 8. Cover with foil and bake 35-40 minutes until sweet potatoes are tender.
- 9. Remove foil, sprinkle with cheese, and bake uncovered 10-15 minutes until cheese melts.
- 10. Rest 5 minutes before serving. Garnish with cilantro and green onions.
Notes
Store leftovers refrigerated up to 4 days or freeze up to 3 months. Reheat with a splash of broth if needed.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 12g
- Sodium: 580mg
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 12g