Spicy Black Bean and Sweet Potato Casserole Recipe

Introduction

This Black Bean Casserole is a hearty and flavorful dish perfect for a comforting meal. Packed with sweet potatoes, black beans, and a spicy kick, it’s topped with melted cheddar cheese for the perfect finish. Easy to prepare and full of vibrant colors and textures, it’s sure to become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion, finely chopped
• 1 medium bell pepper, diced (any color)
• 1/2 lb sweet potatoes, peeled and cut into 1/2-inch pieces
• 4 garlic cloves, finely diced
• 1/2 jalapeño, finely diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (14 oz / 400 g) diced tomatoes
• 1 can (14 oz / 400 g) black beans, drained and rinsed
• 1 can (7 oz / 200 g) sweetcorn, drained and rinsed
• 1 1/2 cup low-fat cheddar cheese, grated
• Fresh cilantro, avocado, and scallions for garnish

Instructions

1. Step 1: In a large ovenproof skillet, heat the olive oil over medium heat. Add the red onion and bell pepper, and sauté for a couple of minutes until the onion softens.
2. Step 2: Stir in the sweet potato pieces. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
3. Step 3: Mix in the garlic and jalapeño, and cook for an additional minute until fragrant. Sprinkle in the smoked paprika, cumin, oregano, salt, and black pepper. Stir for about 30 seconds to let the spices bloom.
4. Step 4: Preheat your oven to 375°F (190°C).
5. Step 5: Pour in the diced tomatoes, then add the black beans and sweetcorn. Stir well to combine. Bring the mixture to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the sweet potatoes are tender. If the mixture appears too dry, add a splash of water.
6. Step 6: Evenly distribute the grated cheddar cheese over the top of the mixture. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cheese has melted and developed a light golden color.
7. Step 7: Remove the casserole from the oven and let it rest for a couple of minutes. Sprinkle fresh cilantro, and add slices of avocado and chopped scallions just before serving.

Tips & Variations

• For a vegan version, substitute the cheddar cheese with a plant-based cheese alternative.
• Add a squeeze of lime juice before serving to brighten the flavors.
• If you like it spicier, increase the jalapeño amount or add a pinch of cayenne pepper.
• Serve with warm tortillas or a side of rice for a complete meal.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through. Adding a splash of water before reheating can help maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, then cover and refrigerate it. Bake it when ready to serve, adding a few extra minutes if needed.

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are best for texture and flavor. Canned sweet potatoes tend to be very soft and may result in a mushier casserole.

Spicy Black Bean and Sweet Potato Casserole Recipe

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4.8 from 67 reviews

A hearty and flavorful Black Bean Casserole featuring tender sweet potatoes, black beans, sweetcorn, and a blend of smoky spices, topped with melted low-fat cheddar cheese and fresh cilantro. This oven-baked dish is perfect for a comforting vegetarian meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium red onion, finely chopped
• 1 medium bell pepper, diced (any color)
• 1/2 lb sweet potatoes, peeled and cut into 1/2-inch pieces
• 4 garlic cloves, finely diced
• 1/2 jalapeño, finely diced
• Fresh cilantro, avocado, and scallions for garnish

Spices and Seasonings

• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Canned Goods

• 1 can (14 oz / 400 g) diced tomatoes
• 1 can (14 oz / 400 g) black beans, drained and rinsed
• 1 can (7 oz / 200 g) sweetcorn, drained and rinsed

Dairy

• 1 tablespoon olive oil
• 1 1/2 cup low-fat cheddar cheese, grated

Instructions

1. Sauté Vegetables: In a large ovenproof skillet, heat the olive oil over medium heat. Add the finely chopped red onion and diced bell pepper, and sauté for a couple of minutes until the onion softens.
2. Cook Sweet Potatoes: Stir in the sweet potato pieces and cook for about 5 minutes, stirring occasionally, until they start to become tender.
3. Add Garlic, Jalapeño, and Spices: Mix in the diced garlic and jalapeño, cooking for another minute until fragrant. Sprinkle in roasted paprika, cumin, oregano, salt, and black pepper, stirring for about 30 seconds to release their aromas.
4. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
5. Combine and Simmer: Pour diced tomatoes into the skillet, then add the drained black beans and sweetcorn. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the sweet potatoes are completely tender. Add a splash of water if the mixture looks dry.
6. Add Cheese and Bake: Evenly sprinkle the grated low-fat cheddar cheese over the top of the mixture. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cheese has melted and turned a light golden brown.
7. Garnish and Serve: Remove the casserole from the oven and let it rest for a couple of minutes. Before serving, sprinkle fresh cilantro on top and add slices of avocado and chopped scallions for a fresh, vibrant finish.

Notes

• If you don’t have an ovenproof skillet, transfer the mixture to a baking dish before adding the cheese and baking.
• Adjust jalapeño quantity to your preferred spice level.
• For a vegan version, use plant-based cheese or omit the cheese altogether.
• This dish pairs well with a simple green salad or crusty bread.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: black bean casserole, vegetarian casserole, baked black beans, sweet potato casserole, healthy casserole recipe, low-fat casserole