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Vegetarian Sweet Potato Black Bean Casserole - Cozy, Colorful, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes (about 1.5–2 lbs), peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil (plus more for the pan)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, drained
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 cup salsa (medium heat works well)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (or more to taste)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable broth (or water)
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • 1/4 cup chopped fresh cilantro (optional)
  • Juice of 1/2 lime
  • Optional toppings: sliced green onions, avocado, Greek yogurt or sour cream, hot sauce

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
  2. Roast the sweet potatoes: Toss cubes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a sheet pan and roast 18–22 minutes, until just tender and lightly browned.
  3. Sauté aromatics: While the potatoes roast, heat a drizzle of oil in a skillet over medium. Cook onion and bell pepper 5–6 minutes until softened. Stir in garlic for 30 seconds.
  4. Build the filling: Add black beans, drained tomatoes, corn, salsa, cumin, smoked paprika, chili powder, salt, and pepper. Stir in the broth. Simmer 3–4 minutes to meld flavors.
  5. Combine: Fold the roasted sweet potatoes into the skillet mixture. Stir in lime juice and half the cilantro. Taste and adjust seasoning.
  6. Assemble: Spoon the mixture into the baking dish. Top evenly with shredded cheese.
  7. Bake: Reduce oven to 375°F (190°C). Bake 12–15 minutes until bubbly and the cheese is melted and slightly golden.
  8. Finish and serve: Rest 5 minutes. Top with remaining cilantro and any extras like green onions or avocado. Serve warm.