Description
A hearty and nutritious casserole featuring sweet potatoes and black beans, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a splash of oil over medium heat. Add chopped onions and minced garlic, sauté until translucent, about 3-4 minutes.
- Add diced sweet potatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. Stir to coat sweet potatoes.
- Pour in vegetable broth and simmer for 10-15 minutes until sweet potatoes are tender.
- Transfer to a baking dish. If using, sprinkle shredded cheese on top. Bake for 25-30 minutes until hot and bubbly.
- Let it cool slightly, garnish with cilantro, and serve warm.
Notes
This dish can be customized with additional spices or vegetables. It’s great for meal prep and can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 10mg