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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/spicy-black-bean-and-sweet-potato-casserole-recipe/