Black Bean and Sweet Potato Casserole Recipe

Introduction

This Black Bean Casserole is a hearty and flavorful dish perfect for any night of the week. Combining tender sweet potatoes, black beans, and a zesty salsa, it’s baked to cheesy perfection with crunchy tortilla pieces throughout. It’s a satisfying meal that’s easy to prepare and sure to please the whole family.

Ingredients

• 2.5 cups diced sweet potato
• 1 1/2 cups shredded cheese
• 1 1/2 cups salsa
• 1 can black beans, drained
• 1 can shoepeg corn
• 1/2 cup diced purple onion
• 1 tablespoon taco seasoning
• 1/2 lime, juiced
• 5 street taco tortillas, cut into small squares

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Dice the sweet potatoes into small, bite-sized pieces.
3. Step 3: In a large bowl, combine the diced purple onion with the lime juice and taco seasoning, mixing well.
4. Step 4: Drain the black beans and shoepeg corn, then add them to the onion mixture.
5. Step 5: Add the diced sweet potatoes and salsa to the bowl and stir everything together until evenly mixed.
6. Step 6: Dice the tortillas into small squares, then add them to the bowl and gently fold them in.
7. Step 7: Grease a 9×13-inch baking dish and spread the mixture evenly inside.
8. Step 8: Sprinkle the shredded cheese evenly over the top of the casserole.
9. Step 9: Bake in the preheated oven for 35 minutes, or until the cheese is melted and bubbly and the sweet potatoes are tender.
10. Step 10: Remove from the oven and serve warm.

Tips & Variations

• Use pepper jack or a spicy cheese to add extra heat and flavor to the casserole.
• Swap the shoepeg corn for regular corn or frozen corn if preferred.
• For a vegan version, omit the cheese or use a plant-based cheese alternative.
• Add chopped jalapeños or a dash of hot sauce for more spice.
• Make it ahead by preparing the mixture up to the baking step, cover it, and refrigerate for up to 24 hours before baking.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat the entire dish covered with foil in a 350°F (175°C) oven until hot, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes work best for this recipe because canned sweet potatoes tend to be softer and may not hold their shape well when baked. If using canned, drain them well and consider reducing baking time.

Is this casserole freezer-friendly?

Yes, you can freeze the assembled casserole before baking. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the baking time if needed.

Black Bean and Sweet Potato Casserole Recipe

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★★★★★

4.9 from 137 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Black Bean Casserole is a vibrant, hearty dish combining sweet potatoes, black beans, corn, and salsa, topped with melted shredded cheese and crispy tortilla pieces. Perfectly seasoned with taco spices and lime, it offers a deliciously comforting and nutritious meal ideal for weeknight dinners or casual gatherings.

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Ingredients

Scale 1x2x3x

Vegetables and Beans

• 2.5 Cups diced Sweet Potato
• 1 Can Black Beans, drained
• 1 Can Shoepeg Corn, drained
• 1/2 Cup diced Purple Onion

Dairy and Dairy Alternatives

• 1 1/2 Cups shredded Cheese

Pantry Items

• 1 1/2 Cups Salsa
• 1 Tablespoon Taco Seasoning
• 1/2 Lime, juiced
• 5 Street Taco Tortillas, cut into small squares

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Instructions

1. Preheat the oven: Set your oven temperature to 400 degrees Fahrenheit to get it ready for baking the casserole.
2. Prepare the vegetables: Dice the sweet potatoes into small, bite-sized pieces suitable for even cooking and easy eating.
3. Combine onion mixture: Dice the purple onion and place it in a large mixing bowl. Add the lime juice and taco seasoning to the onions and mix well to infuse the flavors.
4. Add beans and corn: Drain the liquid from the black beans and shoepeg corn cans thoroughly, then add them to the bowl with the onion mixture, stirring to combine.
5. Mix in sweet potatoes and salsa: Add the diced sweet potatoes and salsa to the bean and onion mixture, gently stirring to ensure all ingredients are evenly coated and mixed.
6. Add tortilla squares: Dice the street taco tortillas into small squares and fold them into the mixture, which will add texture and crunch to the casserole.
7. Prepare baking dish: Grease a 9×13 inch baking dish with a small amount of oil or cooking spray to prevent sticking, then spread the prepared mixture evenly in the dish.
8. Top with cheese: Sprinkle the shredded cheese evenly over the top of the mixture in the baking dish for a melty, savory finish.
9. Bake the casserole: Place the baking dish in the preheated oven and bake for 35 minutes, until the sweet potatoes are tender and the cheese is melted and slightly golden.
10. Serve: Remove from the oven and let cool slightly before serving. Enjoy warm as a satisfying main dish or side.

Notes

• You can use any shredded cheese of your choice such as cheddar, Monterey Jack, or a Mexican blend for varied flavor.
• To make the dish spicier, add chopped jalapeños or a dash of hot sauce to the salsa mixture.
• Street taco tortillas can be substituted with regular corn or flour tortillas if preferred.
• This casserole can be prepared a day ahead; simply cover and refrigerate before baking.
• Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Keywords: Black Bean Casserole, Sweet Potato Casserole, Mexican Casserole, Vegetarian Dinner, Baked Casserole