Potluck Recipes

Discover the perfect blend of flavors with this Savory Sweet Potato and Black Bean Casserole recipe! Packed with nutritious ingredients like sweet potatoes, black beans, and spices, this dish is not only delicious but also a fantastic plant-based option for the whole family. Whether you're vegan, vegetarian, or just looking to add more wholesome meals to your table, this casserole is sure to impress. Make it tonight and enjoy the comfort of home-cooked goodness! #CasseroleRecipe #SweetPotato #BlackBeans #PlantBased #HealthyEating #ComfortFood

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Ingredients

2 large sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (frozen or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or a Mexican blend)

1/4 cup fresh cilantro, chopped (for garnish)

Olive oil

Instructions

Preheat your oven to 400°F (200°C).

In a large pot, bring water to a boil. Add the diced sweet potatoes and cook for about 10-15 minutes until tender but not mushy. Drain and set aside.

In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.

In a greased 9x13 inch baking dish, layer the mixture evenly. Pour the diced tomatoes over the top, making sure to spread them out.

Sprinkle the cheese evenly on top of the casserole.

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Remove the casserole from the oven and let it rest for about 5 minutes. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8