Go Back
Harvest Delight Sweet Potato & Black Bean Casserole is a vibrant and nutritious dish that celebrates the flavors of autumn. This casserole combines the earthiness of sweet potatoes with the protein-rich goodness of black beans, making it a hearty meal that satisfies both hunger and health. It's perfect for family gatherings, cozy dinners, or as a comforting weeknight meal.

Fall Favorite Sweet Potato & Black Bean Casserole

Discover the flavors of autumn with this Harvest Delight Sweet Potato & Black Bean Casserole! This vibrant, nutritious dish combines the earthiness of sweet potatoes with protein-rich black beans, making it a hearty meal that satisfies both hunger and health. Perfect for family gatherings or casual dinners, it’s easy to prepare and can be made ahead of time. Packed with vitamins, minerals, and fiber, this casserole is a wholesome choice for any occasion. Enjoy it warm, garnished with avocado and fresh cilantro!
Print Recipe Pin Recipe

Ingredients
  

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

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

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

1 red bell pepper, diced

1 small red onion, finely diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust according to taste)

Salt and pepper to taste

1 cup vegetable broth or stock

1 cup shredded sharp cheddar cheese (or a vegan alternative)

½ cup fresh cilantro, chopped (for garnish)

Optional: 1 avocado, sliced (for serving)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish to prevent sticking.

    Boil the Sweet Potatoes: Fill a large pot with water and bring it to a boil. Carefully add the diced sweet potatoes and simmer for about 10 minutes, or until they are just tender but not falling apart. Drain and set aside to cool slightly.

      Sauté the Aromatics: In a large skillet over medium heat, pour in a splash of olive oil. Once the oil is hot, add the diced red onion and bell pepper. Sauté for approximately 4-5 minutes, allowing them to soften. Then, stir in the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.

        Combine the Filling: In a spacious mixing bowl, combine the cooked sweet potatoes, black beans, corn, and the sautéed onion and bell pepper. Season the mixture with ground cumin, smoked paprika, chili powder, salt, and pepper. Gradually pour in the vegetable broth, mixing thoroughly until all ingredients are well blended.

          Assemble the Casserole: Transfer the sweet potato and black bean mixture into the prepared casserole dish, spreading it evenly across the base. Generously sprinkle the shredded cheddar cheese on top.

            Bake the Casserole: Cover the dish with foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

              Garnish and Serve: Once baked, let the casserole rest for 5-10 minutes to set. Before serving, garnish with freshly chopped cilantro. For a creamy addition, serve with slices of avocado on the side if desired.

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

                  Enjoy this nutritious and satisfying dish that is perfect for any gathering or a cozy family dinner!