Description
A delicious and hearty vegetarian casserole made with sweet potatoes and black beans, perfect for a comforting meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the onion and garlic until translucent.
- Add the diced sweet potatoes, black beans, corn, red bell pepper, cumin, chili powder, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes, or until the sweet potatoes are slightly tender.
- Transfer the mixture to a baking dish and top with shredded cheese if using.
- Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are fully cooked and the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like zucchini or spinach for extra nutrition.
- This casserole can be made ahead of time and stored in the refrigerator.
- For a spicier version, add jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg