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Sweet Potato and Black Bean Casserole
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Baking Dish
  • Mixing Bowl

Ingredients
  

  • 3 medium sweet potatoes, peeled and cubed
  • 2 cans black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can diced tomatoes with juices
  • 1 cup shredded cheddar cheese
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a 9x13 baking dish.
  • Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the cumin, chili powder, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
  • Add the cubed sweet potatoes, black beans, and diced tomatoes with their juices to the skillet. Stir everything together and let it cook for 3 minutes.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer.
  • Sprinkle the shredded cheddar cheese evenly over the top.
  • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and the sweet potatoes are tender.
  • Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

For the best texture, cut the sweet potatoes into even cubes so they cook at the same rate. If you want a bit more heat, add a pinch of cayenne with the other spices. Leftovers reheat well in the microwave or oven and taste just as good the next day.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Baking Dish, Mixing Bowl