Sweet Potato Casserole with Black Beans

Why You’ll Love This Recipe

You’ll love this recipe for its perfect blend of flavors and textures—creamy, hearty, and satisfying. It’s packed with protein and fiber from the black beans, balanced by the natural sweetness of sweet potatoes. The spices and toppings bring a touch of warmth and crunch, making it both comforting and nutritious. Plus, it’s easily adaptable for vegan or vegetarian diets and can be made ahead of time for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cubed
• Olive oil
• Yellow onion, diced
• Garlic cloves, minced
• Red bell pepper, chopped
• Black beans, drained and rinsed
• Ground cumin
• Smoked paprika
• Chili powder
• Salt and black pepper
• Lime juice
• Fresh cilantro or parsley, chopped
• Shredded cheese or vegan cheese (optional)
• Breadcrumbs or crushed tortilla chips (optional topping)

Directions

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Roast the sweet potatoes: Toss the sweet potato cubes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly browned.
3. Prepare the filling: In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté until softened, about 5 minutes.
4. Add seasonings: Stir in black beans, cumin, smoked paprika, chili powder, and lime juice. Mix well and cook for 2–3 minutes.
5. Combine ingredients: In a large bowl, gently mix the roasted sweet potatoes with the black bean mixture. Add chopped cilantro and adjust seasoning to taste.
6. Assemble the casserole: Transfer the mixture to a greased baking dish. Sprinkle with cheese and/or breadcrumbs if desired.
7. Bake: Place in the oven for 15–20 minutes, until heated through and the top is golden.
8. Serve: Let it rest for a few minutes before serving. Garnish with extra herbs or a squeeze of lime.

Servings and timing

This recipe serves 6 and takes about 50 minutes total—20 minutes for preparation and 30 minutes for cooking.

Variations

• Vegan version: Use vegan cheese or skip the cheese altogether and top with crushed tortilla chips or toasted nuts.
• Spicy kick: Add diced jalapeños or a dash of cayenne pepper to the filling.
• Mexican-inspired: Mix in corn kernels, avocado slices, or drizzle with salsa or cashew crema before serving.
• Protein boost: Add cooked quinoa or lentils for extra heartiness.
• Breakfast version: Top with eggs or tofu scramble for a savory morning dish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes until hot, or microwave individual servings. For longer storage, freeze portions for up to 2 months—thaw overnight before reheating.

FAQs

1. Can I use canned sweet potatoes?

Yes, but fresh roasted sweet potatoes offer better texture and flavor. If using canned, drain them well before mixing.

2. Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance, cover, and refrigerate. Bake it just before serving.

3. Can I use other beans?

Absolutely—kidney beans, pinto beans, or white beans all work well.

4. How can I make this dish spicier?

Add extra chili powder, cayenne pepper, or diced jalapeños for heat.

5. What can I serve with this casserole?

It pairs well with a green salad, rice, or warm tortillas.

6. Can I freeze it?

Yes, it freezes well for up to 2 months. Reheat in the oven until warmed through.

7. Can I skip the topping?

Yes, it’s optional. The casserole is delicious on its own, but toppings add texture and flavor.

8. What kind of cheese works best?

Cheddar, Monterey Jack, or vegan shredded cheese melt nicely and complement the spices.

9. Can I use leftover mashed sweet potatoes?

Yes, spread the mashed sweet potatoes on top of the black bean mixture instead of mixing them in for a layered casserole.

10. How do I make it creamier?

Stir in a few tablespoons of coconut milk, cashew cream, or Greek yogurt for a richer texture.

Conclusion

Sweet Potato Casserole with Black Beans is a wholesome, flavor-packed meal that brings together sweet, savory, and smoky elements in one comforting dish. It’s easy to make, full of nutritious ingredients, and endlessly adaptable. Whether you serve it as a main course or a flavorful side, this casserole is sure to become a favorite for cozy weeknights or festive gatherings alike.

Sweet Potato Casserole with Black Beans

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Sweet Potato Casserole with Black Beans is a nourishing, flavor-packed dish that combines roasted sweet potatoes with hearty black beans, warm spices, and a hint of lime. Finished with a cheesy or crunchy topping, this casserole is the perfect balance of creamy, savory, and satisfying—ideal for weeknight dinners or festive gatherings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and black pepper, to taste
• 2 tbsp lime juice
• 2 tbsp fresh cilantro or parsley, chopped
• 1 cup shredded cheese or vegan cheese (optional)
• 1/2 cup breadcrumbs or crushed tortilla chips (optional topping)

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Instructions

1. Preheat the oven: Set oven to 400°F (200°C).
2. Roast the sweet potatoes: Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, until tender and lightly browned.
3. Prepare the filling: In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper for about 5 minutes until softened.
4. Add seasonings: Stir in black beans, cumin, smoked paprika, chili powder, and lime juice. Cook for 2–3 minutes until heated through.
5. Combine ingredients: In a large bowl, mix roasted sweet potatoes with the black bean mixture. Add chopped cilantro and adjust seasoning.
6. Assemble the casserole: Transfer mixture to a greased baking dish. Sprinkle with cheese and/or breadcrumbs if desired.
7. Bake: Bake for 15–20 minutes, until hot and the top is golden brown.
8. Serve: Let rest for a few minutes before serving. Garnish with extra herbs or a squeeze of lime.

Notes

• For a vegan version, use dairy-free cheese or skip the cheese and top with crushed tortilla chips.
• To add spice, include diced jalapeños or extra chili powder.
• This dish freezes well—store in portions for up to 2 months.
• Can be made ahead and baked just before serving.
• Mix in corn or quinoa for extra texture and nutrition.

Nutrition

• Serving Size: 1 portion (about 1 cup)
• Calories: 280
• Sugar: 7g
• Sodium: 480mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 5mg