Delight in the comfort of a savory Sweet Potato and Black Bean Casserole that’s not only easy to prepare, but also packs a punch of flavor and nutrition! Layered with creamy sweet potatoes, zesty black beans, and topped with gooey cheese, this dish perfectly bridges wholesome and indulgent. Whether for a weeknight dinner or a potluck party, this casserole is sure to please the crowd while keeping your taste buds dancing!
Budget Information
The total cost of this savory Sweet Potato and Black Bean Casserole comes to approximately $15.00, making it just $3.75 per serving (serving 4). This makes it an ideal option for anyone on a budget, proving that eating well doesn’t have to cost a fortune!
Why This Recipe Works
This Sweet Potato and Black Bean Casserole is a winner for several reasons. First off, sweet potatoes are not only flavorful but also packed with nutrients like vitamins A and C. Pair that with fiber-rich black beans, and you’ve got a meal that satisfies both your hunger and your health goals. Plus, the combination of spices and flavors adds depth while the cheesy topping creates that irresistible golden crust that makes every bite a joy. Honestly, this dish is like a warm hug on a plate!
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this delectable dish:
- 3 medium sweet potatoes ($3.00)
- 1 can (15 oz) black beans, drained and rinsed ($1.25)
- 1 cup corn kernels (fresh or frozen) ($1.00)
- 1 cup shredded cheese (cheddar or Mexican blend) ($2.50)
- 1 teaspoon cumin ($0.10)
- 1 teaspoon paprika ($0.10)
- 1/2 teaspoon garlic powder ($0.05)
- 1/2 teaspoon salt ($0.02)
- 1/4 teaspoon black pepper ($0.02)
- 2 tablespoons olive oil ($0.25)
- 1/4 cup chopped cilantro (optional for garnish) ($0.50)
Feel free to substitute the black beans with kidney beans or even chickpeas for a twist, or change up the cheese type if you’re feeling adventurous!
Step-by-Step Recipe Instructions
Step 1: Preheat your oven to 375°F (190°C). While it warms up, peel and chop the sweet potatoes into small cubes, about 1-inch in size. This size will ensure they cook evenly and blend well with the other ingredients in the casserole. Once chopped, place the sweet potatoes in a pot of salted water and bring it to a boil over medium heat. Let them boil for about 15-20 minutes until they are fork-tender, then drain and set aside.
Step 2: In a large mixing bowl, combine the drained black beans, corn kernels, cooked sweet potatoes, cumin, paprika, garlic powder, salt, and black pepper. Drizzle with olive oil and toss everything gently until well combined. You want each ingredient to mingle with the spices for maximum flavor potential.
Step 3: Grease a medium-sized casserole dish with cooking spray or a light coating of olive oil. Pour the sweet potato mixture into the dish and spread it out evenly. Now, sprinkle the shredded cheese generously over the top. This is where the magic happens—when it bakes, the cheese will melt and create that gooey, bubbly crust we all love!
Step 4: Cover your casserole dish with aluminum foil, which protects the cheese from burning too quickly. Bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is melted and just beginning to brown.
Step 5: Once out of the oven, let your casserole cool for a few minutes so that it sets nicely. Then, serve the casserole warm, garnished with fresh cilantro if you wish. Trust me, your guests (or family) won’t be able to resist its inviting aroma and vibrant colors!
Nutritional Facts
– Calories: 320
– Protein: 15g
– Carbohydrates: 45g
– Total Fats: 12g
– Saturated Fat: 5g
– Fiber: 10g
– Sugar: 6g
– Sodium: 400mg
Storage and Reheating Tips
If you happen to have any leftovers, don’t worry; they will store beautifully! Allow the casserole to cool completely before covering it tightly with plastic wrap or transferring to an airtight container. It will keep in the fridge for up to 4 days. To reheat, simply pop individual servings in the microwave for about 1-2 minutes, or cover and reheat in the oven at 350°F until warmed through. A sprinkle of fresh cheese on top while reheating can revive that cheesy goodness!
Serving Suggestions
This casserole is perfect on its own, but pair it with a crisp side salad or some guacamole for extra flair! It’s also fantastic topped with a dollop of Greek yogurt or sour cream for that creamy finish. Looking to serve it at brunch? Just slice it up like a pie and serve it alongside brunch favorites like eggs and bacon. Versatile, delicious, and fulfilling—what’s not to love?
Reader Tips or Helpful Notes
Don’t be afraid to adapt the recipe! Add jalapeños for a spicy kick, or switch out some of the cheese for a vegan alternative if you want to keep it plant-based. Experimenting is part of the fun, and I encourage you to make it your own. And if you have time, letting it sit for a little while before digging in really allows the flavors to meld even more, taking it to the next level!
Recipe FAQs
Can I prepare this casserole ahead of time? Absolutely! You can assemble the casserole a day in advance and store it in the fridge. Just pop it in the oven when you’re ready to bake it and add a few extra minutes if it’s cold from the fridge.
Can I use other vegetables? Yes! Feel free to add bell peppers, zucchini, or even spinach to pack in some extra nutrients and flavors.
Is it gluten-free? Yes! All the ingredients used in this casserole are gluten-free.
Can I freeze the casserole? Yes, you can. Just make sure to let it cool completely before covering it tightly and freezing it for up to 3 months. Thaw overnight in the fridge before reheating.
Can I make it in a slow cooker? Yes! Simply combine all the ingredients in a greased slow cooker and cook on low for 4-5 hours or until the sweet potatoes are tender and everything is heated through.
