Savory Sweet Potato and Black Bean Casserole
A comforting and nutritious dish combining sweet potatoes and black beans, perfect for any occasion.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and diced Use firm, fresh sweet potatoes.
- 1 can black beans, drained and rinsed Any type of canned black beans will work.
- 1 medium onion, chopped Provides flavor base.
- 2 cloves garlic, minced Adds aroma and depth.
- 1 teaspoon cumin Adjust for more or less spice.
- 1 teaspoon chili powder For additional heat.
- Salt and pepper to taste Seasoning to enhance flavors.
- 1 cup vegetable broth Use low-sodium for a healthier option.
- 1 cup corn (optional) Sweet crunch complements the dish.
- Fresh cilantro for garnish (optional) Adds freshness to the presentation.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the chopped onion and minced garlic over medium heat for 3-5 minutes until translucent.
Cooking
- Add the diced sweet potatoes to the skillet.
- Incorporate the black beans, cumin, chili powder, salt, and pepper. Mix thoroughly.
- Pour in the vegetable broth and bring to a gentle simmer. Cook until the sweet potatoes are just tender, about 10 minutes, stirring occasionally.
- If using, stir in corn at this stage.
- Transfer the mixture to a baking dish and bake for 25-30 minutes, until fully cooked and aromatic.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 2-3 months.