Black Bean and Sweet Potato Casserole Recipe

Introduction

This Black Bean Casserole is a vibrant, hearty dish perfect for weeknight dinners or casual gatherings. Packed with sweet potatoes, black beans, and a zesty salsa, it’s topped with melty cheese and crispy tortilla pieces for a delightful texture mix.

Ingredients

• 2.5 cups diced sweet potato
• 1 1/2 cups shredded cheese
• 1 1/2 cups salsa
• 1 can black beans, drained
• 1 can shoepeg corn, drained
• 1/2 cup diced purple onion
• 1 tablespoon taco seasoning
• 1/2 lime, juiced
• 5 street taco tortillas, cut into small squares

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Dice the sweet potatoes into small, bite-sized pieces.
3. Step 3: In a large bowl, combine the diced purple onion with lime juice and taco seasoning.
4. Step 4: Drain the black beans and corn, then add them to the onion mixture. Stir to combine.
5. Step 5: Add the diced sweet potatoes and salsa to the bowl, mixing everything well.
6. Step 6: Dice the tortillas into small squares and fold them into the mixture.
7. Step 7: Grease a 9×13-inch baking dish and spread the casserole mixture evenly inside.
8. Step 8: Sprinkle the shredded cheese evenly over the top.
9. Step 9: Bake for 35 minutes until the cheese is melted and bubbly and sweet potatoes are tender.
10. Step 10: Let cool slightly before serving. Enjoy!

Tips & Variations

• For extra flavor, add a handful of chopped fresh cilantro before baking.
• Use pepper jack cheese for a spicy kick.
• Substitute shoepeg corn with regular yellow corn or frozen corn kernels.
• To make it vegan, replace cheese with a plant-based alternative or nutritional yeast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy texture, or microwave for a quicker option but with softer tortillas.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are recommended for the best texture and flavor, but canned sweet potatoes can be used in a pinch. Just be sure to drain them well and reduce baking time slightly since they’re already soft.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and keep it covered in the refrigerator. Bake it fresh when ready to serve, adding a few extra minutes to the baking time if it’s cold from the fridge.

Black Bean and Sweet Potato Casserole Recipe

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★★★★★

4.7 from 135 reviews

• Author: Rafael
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Black Bean Casserole is a wholesome, hearty dish that combines sweet potatoes, black beans, corn, and salsa, all baked together with a cheesy topping for a deliciously satisfying meal. Perfect as a nutritious vegetarian main or side, it offers layers of flavor with the zest of lime and the warmth of taco seasoning.

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Ingredients

Scale 1x2x3x

Vegetables & Beans

• 2.5 Cups diced Sweet Potato
• 1/2 Cup diced purple Onion
• 1 Can Black Beans, drained (about 15 oz)
• 1 Can Shoepeg Corn, drained (about 15 oz)

Other Ingredients

• 1 1/2 Cups Shredded Cheese (cheddar or Mexican blend preferred)
• 1 1/2 Cups Salsa
• 1 Tablespoon Taco Seasoning
• 1/2 Lime, juiced
• 5 Street Taco Tortillas, cut in small squares

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
2. Prepare Vegetables: Dice the sweet potatoes into small, bite-sized pieces to ensure even cooking and tenderness.
3. Mix Onion and Seasoning: Dice the purple onion and place in a large mixing bowl. Add the lime juice and taco seasoning to the onions and mix well to combine the flavors.
4. Add Beans and Corn: Drain the black beans and shoepeg corn thoroughly before adding them to the onion mixture. Stir gently to distribute ingredients evenly.
5. Combine Sweet Potato and Salsa: Add the diced sweet potatoes and salsa to the bean mixture, stirring to incorporate all components into a cohesive mixture.
6. Add Tortillas: Dice the street taco tortillas into small squares and fold them into the bowl. These will add a pleasant texture and absorb some moisture during baking.
7. Assemble Casserole: Lightly grease a 9×13-inch baking dish. Transfer the mixture into the dish, spreading it out evenly. Then sprinkle the shredded cheese uniformly over the top.
8. Bake: Place the casserole in the preheated oven and bake for 35 minutes, or until the sweet potatoes are tender and the cheese is melted and golden.
9. Serve: Carefully remove from oven and serve warm. The casserole can be enjoyed on its own or paired with a fresh salad or avocado slices.

Notes

• If you prefer a spicier casserole, add more taco seasoning or a diced jalapeño in step 3.
• Feel free to substitute street taco tortillas with regular corn or flour tortillas if preferred.
• For extra creaminess, add a dollop of sour cream or a sprinkle of cilantro before serving.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-inspired

Keywords: Black bean casserole, sweet potato casserole, vegetarian casserole, baked Mexican casserole, taco seasoned casserole