Cozy Comfort in Every Bite
A hearty vegetarian casserole featuring sweet potatoes, black beans, tortillas, salsa, and cheese. This flavorful bake is perfect for weeknight dinners or meal prep, offering a comforting blend of textures and bold Mexican-inspired flavor.
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Total Time: 43 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 2½ cups diced sweet potato
- 1½ cups shredded cheese
- 1½ cups chunky salsa
- 1 can (15 oz) black beans, drained
- 1 can shoepeg corn, drained
- ½ cup diced purple onion
- 1 tablespoon taco seasoning
- Juice of ½ lime
- 5 street taco tortillas, cut into small squares
Instructions
- Preheat the oven to 400°F (200°C).
- Dice the sweet potatoes into small bite-sized pieces.
- If you prefer softer sweet potatoes, microwave the diced pieces on high for 4 minutes.
- Dice the onion, and cut tortillas into small squares.
- In a large bowl, mix sweet potatoes, black beans, corn, onion, salsa, taco seasoning, lime juice, and tortilla squares.
- Grease a 9×13-inch baking dish and pour the mixture in, spreading it evenly.
- Top with shredded cheese.
- Bake uncovered for 35 minutes, or until the cheese is melted and edges are bubbly.
- Let rest for 5–10 minutes before serving.
Notes
- Microwaving sweet potatoes before baking ensures a softer texture.
- Chunky salsa works best to avoid a watery casserole.
- You can substitute pinto or kidney beans for black beans.
- Add cooked ground beef or chicken if a non-vegetarian version is desired.
- Store leftovers in an airtight container for up to 4 days.
Find it online: https://www.recipebyelena.com/sweet-potato-black-bean-casserole/