Description
A delicious and nutritious Savory Sweet Potato and Black Bean Casserole that combines the sweetness of sweet potatoes with the heartiness of black beans.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the onion and garlic until translucent.
- Add the diced sweet potatoes, black beans, corn, red bell pepper, cumin, chili powder, salt, and pepper. Stir to combine.
- Transfer the mixture to a greased baking dish and spread evenly.
- If using, sprinkle shredded cheese on top.
- Bake for 25-30 minutes, or until the sweet potatoes are tender.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add jalapeños or cayenne pepper.
- This dish can be made ahead of time and reheated.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg