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Harvest Delight Sweet Potato & Black Bean Casserole is a vibrant and nutritious dish that brings together the earthy sweetness of sweet potatoes and the hearty texture of black beans. This casserole not only satisfies the taste buds but also provides a wealth of health benefits, making it an excellent choice for family dinners or gatherings. Whether you are a seasoned plant-based cook or just looking to incorporate more wholesome meals into your diet, this recipe is sure to become a favorite.

Fall Favorite Sweet Potato & Black Bean Casserole

Embrace the flavors of fall with our Harvest Delight Sweet Potato & Black Bean Casserole, the perfect cozy dish for Thanksgiving gatherings or any easy weeknight dinner. This creamy, hearty casserole combines the sweetness of sweet potatoes with the robust texture of black beans, offering a nutritious meal that nourishes both body and soul. Ready in just an hour, it's a delightful way to celebrate the season. Try it tonight and save this recipe for later!
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Ingredients
  

2 large sweet potatoes, peeled and diced into 1-inch cubes

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 small red onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust to taste)

Salt and pepper to taste

1 cup vegetable broth or stock

1 cup shredded sharp cheddar cheese (or vegan alternative)

½ cup fresh cilantro, chopped (for garnish)

Optional: 1 avocado, sliced (for serving)

Instructions
 

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

    Boil the sweet potatoes: In a large pot, bring water to a boil. Add the diced sweet potatoes and cook for about 10 minutes or until just tender but not mushy. Drain and set aside.

      Sauté the aromatics: In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced red onion and bell pepper. Sauté for about 4-5 minutes until they start to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.

        Mix the filling: In a large mixing bowl, combine cooked sweet potatoes, black beans, corn, sautéed onion and bell pepper, ground cumin, smoked paprika, chili powder, and season with salt and pepper. Pour in the vegetable broth and mix until everything is well combined.

          Assemble the casserole: Pour the sweet potato and black bean mixture into the prepared casserole dish, spreading it evenly across the bottom. Top with shredded cheddar cheese.

            Bake: Cover the casserole with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

              Garnish and serve: Once out of the oven, let the casserole sit for 5-10 minutes. Garnish with fresh cilantro and serve warm with sliced avocado if desired.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings