Description
A hearty and wholesome casserole featuring sweet potatoes, black beans, and a cheesy topping, offering a delightful blend of flavors and textures.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese or vegan cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and spices: ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute.
- Introduce diced sweet potatoes and cook for 5-7 minutes until slightly softened.
- Stir in black beans and corn, cooking for another 2-3 minutes.
- Transfer mixture to a greased 9×9-inch baking dish, spreading evenly.
- Sprinkle cheese over the top.
- Bake for 20-25 minutes until sweet potatoes are tender and cheese is melted.
- Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro and serve.
Notes
Prepare your casserole ahead of time and store it in the refrigerator overnight for an easy meal. Customize with additional vegetables like bell peppers or spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg