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

Introduction

This Sweet Potato and Black Bean Casserole is a vibrant, wholesome dish bursting with layers of flavor and texture. It combines tender sweet potatoes, hearty black beans, and melted cheese for a comforting meal that’s perfect for any day of the week.

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• 2 cups shredded cheese (cheddar or your favorite)
• ¼ cup fresh cilantro, chopped (optional for garnish)
• 1 tablespoon olive oil
• 1 lime, juiced
• 1 cup vegetable broth

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Boil the peeled and cubed sweet potatoes for about 10 minutes until fork-tender; drain well.
3. Step 3: In a skillet, heat olive oil over medium heat and sauté the diced red onion and bell pepper for 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Step 4: In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, sautéed vegetables, cumin, paprika, chili powder, lime juice, salt, and pepper. Mix gently but thoroughly.
5. Step 5: Grease a 9×13-inch baking dish and layer half of the mixture evenly across the bottom. Sprinkle half of the shredded cheese on top. Repeat with the remaining mixture and cheese.
6. Step 6: Pour the vegetable broth around the edges of the casserole, then cover the dish with foil.
7. Step 7: Bake for 30 minutes. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and lightly browned.

Tips & Variations

• For extra flavor, add a dash of smoked paprika or a pinch of cayenne pepper to the spice mix.
• Swap black beans for pinto or kidney beans to change up the texture and flavor.
• Add a layer of cooked quinoa or brown rice for added fiber and bulk.
• Use pepper jack cheese for a spicy kick or mozzarella for a milder, creamy melt.
• Garnish with fresh cilantro and a squeeze of lime before serving to brighten the dish.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. This casserole also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole vegan?

Yes, simply omit the cheese or substitute with a plant-based cheese alternative. Ensure the vegetable broth is vegan-friendly as well.

Can I prepare this recipe ahead of time?

Absolutely! Assemble the casserole the day before, keep it refrigerated, and bake it fresh when ready to serve. Just add extra baking time if baking straight from the fridge.

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

Print Recipe

★★★★★

4.9 from 87 reviews

This Sweet Potato and Black Bean Casserole is a wholesome, flavorful 5-layer dish featuring tender sweet potatoes, hearty black beans, vibrant vegetables, and melted cheese. Packed with spices like cumin and paprika, and finished with a splash of lime juice, it’s a perfect comforting meal that’s both nutritious and satisfying.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 cup corn (fresh, frozen, or canned)
• 2 cloves garlic, minced
• ¼ cup fresh cilantro, chopped (optional for garnish)
• 1 lime, juiced

Canned Goods

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup vegetable broth

Spices & Seasonings

• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder
• Salt and pepper to taste

Dairy & Oils

• 2 cups shredded cheese (cheddar or your favorite)
• 1 tablespoon olive oil

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Cook Sweet Potatoes: Boil peeled and cubed sweet potatoes for about 10 minutes until they are fork-tender, then drain the water thoroughly.
3. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the diced red onion and bell pepper, sauté for 5 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
4. Mix Ingredients: In a large mixing bowl, combine the cooked sweet potatoes, rinsed black beans, corn, sautéed vegetables, cumin, paprika, chili powder, lime juice, salt, and pepper. Mix everything well to distribute flavors evenly.
5. Layer Casserole: Grease a 9×13-inch baking dish. Spread half of the mixture evenly in the dish, then sprinkle half of the shredded cheese over it. Repeat with the remaining mixture and cheese to create 5 layers.
6. Add Broth: Pour the vegetable broth around the edges of the casserole to keep it moist during baking. Cover the dish with foil tightly.
7. Bake: Bake the covered casserole in the preheated oven for 30 minutes. Remove the foil and bake an additional 15 minutes or until the cheese on top is bubbly and slightly golden.

Notes

• You can substitute cheddar cheese with a vegan cheese alternative to make it vegan.
• Fresh or frozen corn both work well; if using canned corn, drain it before adding.
• For added protein, consider adding cooked quinoa or ground meat layers.
• Let the casserole rest for 5 minutes after baking for easier slicing and serving.
• The cilantro garnish adds freshness but is optional based on preference.

Keywords: Sweet Potato Casserole, Black Beans, Healthy Casserole, Vegetarian Dinner, Layered Casserole