A cozy, cheesy casserole is classic comfort food. We amped up the nutrition by including plenty of nourishing veggies. Black beans provide powerful plant-based protein while the sweet potatoes offer up a healthy dose of vitamin A, an antioxidant important for vision and immunity.
Cheesy Sweet Potato & Black Bean Casserole
A cozy, cheesy casserole is classic comfort food. We amped up the nutrition by including plenty of nourishing veggies. Black beans provide powerful plant-based protein while the sweet potatoes offer up a healthy dose of vitamin A, an antioxidant important for vision and immunity.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 ¼ pounds sweet potatoes peeled and cut into 1/2-inch cubes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
- 1 (4 ounce) can mild diced green chiles, drained
- 1 (15 ounce) can no-salt-added black beans, rinsed
- ¾ cup canned no-salt-added sweet corn drained
- 1 ¼ cups shredded sharp Cheddar cheese divided
- 2 scallions thinly sliced
- ¼ cup roughly chopped fresh cilantro
- 1 lime cut into 6 wedges
Instructions
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium heat. Add sweet potatoes; cook, stirring occasionally, until just tender on the outside, 10 to 12 minutes. Add chili powder, cumin, salt and pepper; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and green chiles; cook, stirring occasionally, for 1 minute. Remove from heat; stir in black beans, corn and 3/4 cup cheese.
- Transfer the mixture to the prepared baking dish. Scatter the remaining 1/2 cup cheese on top. Cover the baking dish with foil; bake for 15 minutes. Remove the foil; bake until the sweet potatoes are tender and the cheese is melted and bubbly, 8 to 10 minutes. Top with scallions and cilantro. Serve with lime wedges.
