Description
Savory Sweet Potato and Black Bean Casserole is a hearty vegetarian dish that beautifully balances the natural sweetness of roasted sweet potatoes with the protein-packed goodness of black beans. Topped with gooey cheese and colorful bell peppers, this casserole is perfect for weeknight dinners or family gatherings. Easy to prepare and bursting with flavor, it’s sure to become a favorite in your home.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium red bell pepper, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spray a large baking dish with nonstick cooking spray.
- In a skillet over medium heat, add olive oil and sauté diced onion, garlic, and red bell pepper until softened (about 5 minutes).
- In the prepared baking dish, combine sweet potatoes, black beans, sautéed vegetables, salt, and pepper; mix well.
- Sprinkle shredded cheese evenly on top.
- Bake for 30-35 minutes until golden brown and sweet potatoes are fork-tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Substitute sweet potatoes with butternut squash or add chopped spinach for extra greens. Experiment with spices like cumin or chili powder for an added flavor kick. For leftovers, store in an airtight container in the fridge for up to five days.