Description
A hearty vegetarian casserole combining roasted sweet potatoes, black beans, corn, tomatoes, and warm Mexican spices, topped with melted cheese. This nutritious and satisfying dish is packed with fiber and plant-based protein, perfect for a wholesome dinner.
Ingredients
Vegetables and Beans
- 3 medium sweet potatoes, peeled and cubed
- 2 cans black beans, drained and rinsed (about 15 oz each)
- 1½ cups corn (fresh or frozen)
- 1 can diced tomatoes, drained (about 14.5 oz)
- 1 red bell pepper, diced
- 1 small red onion, diced
Spices and Oil
- 1 tbsp olive oil
- 1½ tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Toppings and Garnishes
- 1½ cups shredded cheddar or Monterey Jack cheese
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to get it ready for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Place the peeled and cubed sweet potatoes on a baking sheet and toss them well with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to evenly coat them with the spices.
- Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 20 to 25 minutes until they begin to soften but are not fully cooked through.
- Mix Ingredients: In a large bowl, combine the roasted sweet potatoes with the drained black beans, corn, drained diced tomatoes, diced red bell pepper, and diced red onion. Mix gently to combine all ingredients evenly.
- Assemble Casserole: Transfer the mixed ingredients into a greased casserole dish, spreading them out evenly.
- Add Cheese Topping: Sprinkle the shredded cheddar or Monterey Jack cheese evenly over the top of the casserole to create a cheesy layer.
- Bake the Casserole: Place the casserole dish in the oven and bake for another 20 to 25 minutes until the vegetables are tender and the cheese has melted and become bubbly.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing, along with optional avocado slices or Greek yogurt for added creaminess.
Notes
- Use dairy-free cheese to make the casserole vegan-friendly.
- Add cooked quinoa or brown rice to the mixture for an even heartier meal.
- For extra spice, include diced jalapeños or a pinch of cayenne pepper.
- This casserole can be refrigerated in an airtight container for up to 4 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Casserole, Vegetarian
- Method: Baking
- Cuisine: Mexican-Inspired, Tex-Mex
