Name: Sweet Potato Black Bean Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 1 large sweet potato; 1 (14 oz) can black beans, drained and rinsed; 1 (14 oz) can chopped tomatoes; ½ medium yellow onion, finely chopped; 1 red bell pepper, chopped; 1 tsp chili powder; 1 tsp paprika; 1 tsp garlic powder; 1 tsp ground cinnamon; 1 cup salsa, divided; 2–4 tortillas (adjust depending on size and type – corn, flour, gluten-free, or whole wheat); 1 cup cheddar cheese, grated (use dairy-free cheese for vegan option); Salt & black pepper, to taste; Fresh cilantro, chopped; Sour cream; Mashed avocado; Extra salsa

Description

This high-protein vegetarian sweet potato black bean casserole is packed with flavor, easy to layer, and baked to cheesy perfection for a satisfying meal.

Ingredients

1 large sweet potato

1 (14 oz) can black beans, drained and rinsed

1 (14 oz) can chopped tomatoes

½ medium yellow onion, finely chopped

1 red bell pepper, chopped

1 tsp chili powder

1 tsp paprika

1 tsp garlic powder

1 tsp ground cinnamon

1 cup salsa, divided

2–4 tortillas (adjust depending on size and type – corn, flour, gluten-free, or whole wheat)

1 cup cheddar cheese, grated (use dairy-free cheese for vegan option)

Salt & black pepper, to taste

Optional Garnishes:

Fresh cilantro, chopped

Sour cream

Mashed avocado

Extra salsa

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Instructions

Prepare Sweet Potato:
Place the sweet potato (with peel on) on a microwave-safe plate with a splash of water. Microwave on high for 8–10 minutes. Let it cool, then peel and cube.

Preheat Oven & Prep Dish:
Preheat oven to 400°F. Spray an 8″x8″ baking dish with olive oil.

Mix Filling:
In a large bowl, combine cubed sweet potato, black beans, chopped tomatoes, onion, bell pepper, chili powder, paprika, garlic powder, cinnamon, salt, and black pepper.

Assemble Casserole:

Spread ½ cup salsa on the bottom of the baking dish.

Layer with tortillas (tear to fit as needed).

Add ⅔ of the sweet potato mixture on top, spread evenly.

Spread remaining ½ cup salsa over the layer.

Add another tortilla layer, then top with remaining sweet potato mixture.

Sprinkle grated cheddar cheese over the top.

Bake:
Bake uncovered for 20–25 minutes, or until the top is slightly golden brown.

Serve:
Garnish with fresh cilantro. Serve warm with sour cream, mashed avocado, and extra salsa if desired.

Notes

Tortilla quantity will vary depending on their size and thickness.

Use dairy-free cheese to make this casserole vegan.

Store leftovers in an airtight container in the fridge for up to 3 days.

This recipe is naturally gluten-free if using gluten-free tortillas.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: Vegetarian, Tex-Mex Inspired