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

Introduction

This Sweet Potato and Black Bean Casserole is a wholesome, comforting dish that layers vibrant flavors and textures. Perfect for a family dinner, it combines tender sweet potatoes, hearty black beans, and melty cheese into a satisfying 5-layer delight.

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. Sauté the diced red onion and bell pepper for 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Step 4: In a large mixing bowl, combine the sweet potatoes, black beans, corn, sautéed vegetables, cumin, paprika, chili powder, lime juice, salt, and pepper. Mix everything well to evenly distribute flavors.
5. Step 5: Grease a 9×13-inch baking dish. Layer half of the mixture evenly in the dish, then sprinkle half of the shredded cheese on top. Repeat with the remaining mixture and cheese to form the second layer.
6. Step 6: Pour the vegetable broth around the edges of the casserole to keep it moist while baking. Cover the dish tightly with foil.
7. Step 7: Bake for 30 minutes. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden.

Tips & Variations

• Try using pepper jack cheese for a spicy twist or add a layer of sliced avocado on top before serving for extra creaminess.
• If you prefer a vegan version, substitute cheese with a plant-based alternative or omit it entirely.
• Adding a handful of chopped fresh cilantro after baking will brighten the dish with fresh herbal notes.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes until heated through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day before and keep it covered in the refrigerator. Bake it fresh when ready, adding a few extra minutes to the cooking time if baking straight from the fridge.

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are recommended for the best texture, but if you use canned, drain them well and adjust the cooking time as they won’t need boiling before baking.

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

Print Recipe

★★★★★

4.5 from 101 reviews

This Sweet Potato and Black Bean Casserole is a nutritious and comforting five-layer dish combining tender sweet potatoes, protein-packed black beans, vibrant vegetables, and melted cheese. Perfect for a wholesome weeknight dinner, it features layers of flavorful sautéed peppers and onions, seasoned with cumin, paprika, and chili powder, then baked to bubbly perfection.

• Author: Viktoria
• 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 and Beans

• 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
• ¼ cup fresh cilantro, chopped (optional for garnish)

Spices and Seasoning

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

Dairy and Liquids

• 2 cups shredded cheese (cheddar or your favorite)
• 1 cup vegetable broth

Oils

• 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 the peeled and cubed sweet potatoes in water for about 10 minutes until they are fork-tender, then drain them thoroughly.
3. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Sauté diced red onion and bell pepper for 5 minutes until softened. Add minced garlic and cook for an additional minute.
4. Combine 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 thoroughly until well incorporated.
5. Assemble Layers: Grease a 9×13-inch baking dish. Layer half of the sweet potato mixture evenly, then sprinkle half the shredded cheese over it. Repeat the layers with the remaining mixture and cheese.
6. Add Broth and Cover: Pour the vegetable broth around the edges of the casserole dish to add moisture. Cover the dish with foil to retain steam while baking.
7. Bake Casserole: Bake covered for 30 minutes in the preheated oven. Then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Notes

• You can use fresh, frozen, or canned corn based on convenience.
• Feel free to substitute the cheese with a vegan alternative if desired.
• Adding chopped fresh cilantro on top before serving adds a burst of freshness.
• This casserole can be made ahead and reheated; just add a few extra minutes to the baking time when reheating.
• Adjust the chili powder to your spice preference for more or less heat.

Keywords: Sweet Potato Casserole, Black Bean Recipe, Vegetarian Casserole, Healthy Dinner, Layered Casserole