This casserole brings together roasted sweet potatoes, hearty black beans, and warm spices for a cozy, satisfying meal. It’s the kind of dish you can throw together on a weeknight, yet it still feels special enough to share. Everything bakes in one pan until bubbly, then gets a fresh finish with lime and cilantro.
It’s nutritious, budget-friendly, and full of flavor without being heavy. If you’re looking for a plant-based dinner that pleases a crowd, this one delivers.
What Makes This Special
- Balanced comfort: Sweet potatoes add natural sweetness and creaminess, while black beans bring protein and fiber for a filling meal.
- One-pan convenience: Simple prep, minimal mess, and easy cleanup make it weeknight-friendly.
- Everyday ingredients: Everything is easy to find—canned beans, pantry spices, and a few fresh items.
- Versatile: Serve it as a main, a side, or tuck it into tortillas. It works for meal prep, too.
- Customizable: Adjust the spice, swap the cheese, or add veggies based on what you have.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes (about 5–6 cups)
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup corn kernels (frozen and thawed or canned and drained)
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (or more to taste)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1–1 1/2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack), optional
- Juice of 1/2 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sliced avocado, sour cream or Greek yogurt, hot sauce
Step-by-Step Instructions
- Prep and preheat: Heat the oven to 400°F (200°C).
Lightly grease a 9×13-inch baking dish.
- Season the sweet potatoes: Toss the cubed sweet potatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread them in the baking dish.
- Roast the base: Bake the sweet potatoes for 15–20 minutes, stirring once, until starting to soften. This jump-starts cooking and concentrates flavor.
- Sauté aromatics: While the potatoes roast, heat the remaining 1 tablespoon olive oil in a skillet over medium heat.
Add onion and bell pepper; cook 4–5 minutes until softened. Stir in garlic; cook 30 seconds until fragrant.
- Mix the filling: In a large bowl, combine the sautéed vegetables, black beans, diced tomatoes (drained), corn, vegetable broth, cumin, smoked paprika, chili powder, oregano, 1/2 teaspoon salt, and a pinch of pepper. Taste and adjust seasoning.
- Assemble: Pour the mixture over the partially roasted sweet potatoes.
Stir gently to distribute everything evenly.
- Bake: Return the dish to the oven and bake for 20–25 minutes until the sweet potatoes are tender and the casserole is bubbly.
- Add cheese (optional): Sprinkle cheese over the top and bake 5–7 more minutes, until melted and lightly golden.
- Finish with freshness: Remove from the oven and squeeze lime juice over the casserole. Top with chopped cilantro.
- Serve: Spoon into bowls and add optional toppings like avocado, sour cream, or hot sauce. Enjoy as-is or with rice, quinoa, or warm tortillas.
How to Store
- Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months.
Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave in 60–90 second bursts, stirring occasionally.
- Meal prep tip: Keep toppings (lime, cilantro, avocado) separate and add after reheating so flavors stay bright.
Benefits of This Recipe
- High in fiber: Sweet potatoes and black beans keep you full and support digestion.
- Plant-based protein: Black beans deliver protein without any meat.
- Nutrient-dense: Rich in vitamins A and C, potassium, and antioxidants.
- Budget-friendly: Uses inexpensive pantry staples, especially canned beans and tomatoes.
- Great for leftovers: Flavors meld and often taste even better the next day.
Pitfalls to Watch Out For
- Undercooked sweet potatoes: If cubes are larger than 1/2 inch, they’ll need extra time. Test with a fork before adding cheese.
- Too much liquid: Drain tomatoes well. If the mix looks soupy, bake a bit longer uncovered to reduce.
- Flat flavor: Taste and adjust salt, spice, and lime.
A squeeze of lime and a pinch of salt at the end wake everything up.
- Overcrowding the pan: Use the right size dish so the casserole bakes evenly and doesn’t steam too much.
- Skipping the roast: Roasting the sweet potatoes first deepens flavor. Don’t skip unless you’re short on time.
Variations You Can Try
- Spicy chipotle: Add 1–2 teaspoons minced chipotle in adobo for smoky heat.
- Greens boost: Stir in 2 cups chopped baby spinach or kale during the last 5 minutes of baking.
- Tex-Mex twist: Add 1/2 teaspoon coriander and 1/2 teaspoon garlic powder; top with pepper jack.
- No-cheese vegan: Skip cheese and finish with a drizzle of tahini-lime sauce or a sprinkle of nutritional yeast.
- Protein bump: Add a can of pinto beans or toss in cooked quinoa (1 cup) for extra heft.
- Breakfast style: Crack 4–6 eggs on top during the last 10 minutes and bake until set to your liking.
- Southwest rice bake: Stir in 1 1/2 cups cooked brown rice, reduce broth to 1/2 cup, and bake as directed.
FAQ
Can I make this ahead of time?
Yes. Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours.
Add 5–10 extra minutes to the baking time if starting from cold.
What can I use instead of black beans?
Pinto beans, kidney beans, or white beans all work well. Choose a bean that holds its shape so the casserole doesn’t get mushy.
How do I make it spicier?
Increase the chili powder, add a pinch of cayenne, or stir in minced jalapeño or chipotle. Taste as you go to avoid overpowering the dish.
Can I skip the cheese?
Absolutely.
The casserole is flavorful on its own. For a creamy finish without dairy, add avocado slices or a spoonful of dairy-free yogurt when serving.
What should I serve with it?
It’s great with a simple green salad, slaw with lime dressing, or warm tortillas. Rice or quinoa also make it more substantial.
How do I prevent soggy leftovers?
Reheat uncovered in the oven to let excess moisture evaporate.
If microwaving, reheat in shorter bursts and stir to avoid steaming.
Final Thoughts
This Sweet Potato & Black Bean Casserole is the kind of recipe that fits real life—simple ingredients, reliable steps, and big flavor. It’s nourishing without being fussy, and it adapts to what you have on hand. Keep it mild or make it fiery, serve it plain or load it up with toppings.
Either way, it’s a comforting, colorful dish you’ll want in your regular rotation.