Description
How to make sweet potato and black bean casserole with tender roasted vegetables and warm spices that brings cozy comfort to your dinner table.
Ingredients
Scale
Base Vegetables
- 3 large sweet potatoes, peeled and cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
Protein and Beans
- 2 (15 oz) cans black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1/2 cup quinoa, rinsed
Seasonings and Spices
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Liquid and Toppings
- 1 (14 oz) can diced tomatoes
- 1 cup vegetable broth
- 1/2 cup shredded cheese
- 2 tbsp olive oil
Instructions
- Prep Vegetables: Preheat oven to 375°F. Cube sweet potatoes into 1-inch pieces, dice onion, mince garlic, and chop bell pepper. Uniform sizes ensure even cooking throughout.
- Sauté Aromatics: Heat olive oil in large skillet over medium heat. Cook onion until softened, about 5 minutes, then add garlic for 30 seconds until fragrant.
- Add Vegetables: Add sweet potatoes and bell pepper to skillet. Cook 8-10 minutes, stirring occasionally, until potatoes start to soften and edges begin browning slightly.
- Season Everything: Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat vegetables evenly. The spices should smell incredibly aromatic.
- Combine Ingredients: Transfer vegetable mixture to greased 9×13 baking dish. Add black beans, corn, quinoa, diced tomatoes, and vegetable broth. Mix gently to distribute evenly.
- Bake Casserole: Cover tightly with foil and bake 35 minutes. Remove foil, sprinkle cheese on top, and bake 10 more minutes until cheese melts and bubbles.
- Rest and Serve: Let casserole rest 5 minutes before serving to allow flavors to settle. The quinoa should be tender and sweet potatoes fork-tender throughout.
Notes
- Rinse quinoa thoroughly before using to remove bitter coating that affects taste.
- Store leftovers in refrigerator for up to 4 days in airtight container.
- Sweet potato size affects cooking time; cut uniformly for even results.
- Can substitute any color bell pepper or add jalapeños for heat.
- Double recipe easily for large gatherings or meal prep portions.
- Freezes well for up to 3 months; thaw overnight before reheating.
Allergy Information: None
Nutrition
- Calories: 285 calories
- Fat: 6g
- Carbohydrates: 48g
- Protein: 12g