Easy Sweet Potato Black Bean Casserole Recipe | Weeknight Favorite

Introduction

Remember those chilly evenings when a warm, comforting meal felt like the biggest hug? This Sweet Potato Black Bean Casserole is exactly that! It’s the kind of recipe that brings a smile to your face from the moment you start gathering the ingredients to the last delicious bite. And the best part? It’s incredibly simple, making it a lifesaver on busy weeknights or when you want to whip up something special without a fuss.

Why You’ll Love This Recipe

• Fast: You can have this dish ready to bake in under 15 minutes!
• Easy: Seriously, it’s mostly just mixing and layering. No fancy techniques required.
• Giftable: Imagine bringing this bubbly, cheesy goodness to a potluck or a friend’s house. They’ll be so grateful!
• Crowd-pleasing: With sweet, savory, and a hint of spice, it’s a winner for everyone from picky eaters to gourmet foodies.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful casserole:

• 1 can black beans, drained and rinsed: These little powerhouses add a wonderful heartiness and a dose of fiber.
• 1/2 lime, juiced: A squeeze of fresh lime brightens everything up and cuts through the richness.
• 1/2 cup purple onion, finely chopped: Purple onion adds a lovely subtle sweetness and a gorgeous color.
• 1 can shoepeg corn, drained: Shoepeg corn has such a sweet, delicate flavor and a fun texture!
• 2 1/2 cups sweet potato, peeled and diced: The star of the show! Sweet potato brings that comforting sweetness and creamy texture. I like to dice mine into about 1/2-inch cubes so they cook through nicely.
• 1 1/2 cups salsa: Use your favorite kind! Mild, medium, or hot – it’s your call. This adds moisture and a burst of flavor.
• 1 tablespoon taco seasoning: A pantry staple that brings all those delicious Tex-Mex vibes.
• 5 street taco tortillas: These are perfect for creating those lovely layers. Flour or corn works great!
• 1 1/2 cups shredded cheese: Monterey Jack, cheddar, a Mexican blend – whatever makes your taste buds sing!

How to Make It

Alright, let’s get cooking! This is so straightforward, you’ll be amazed at how quickly it comes together.

1. Preheat your oven: Get that oven fired up to 375°F (190°C). It’s like warming up your kitchen for a cozy hug.
2. Mix the magic: Grab a big bowl. Toss in your drained black beans, the juice from half a lime, your finely chopped purple onion, drained corn, diced sweet potato, salsa, and the taco seasoning. Give it all a good stir until everything is nicely combined. I like to do a little taste test here to make sure the seasoning is just right for me!
3. Prep your dish: Lightly grease a 9×13 inch baking dish. This is just to make sure nothing sticks and cleanup is a breeze.
4. First layer of tortillas: Spread half of your street taco tortillas evenly across the bottom of the prepared baking dish. They’ll soak up all those yummy flavors from the mixture above.
5. Pour in the goodness: Carefully pour your sweet potato and black bean mixture over the layer of tortillas. Spread it out so it’s nice and even.
6. Second layer of tortillas: Now, top the mixture with the remaining street taco tortillas. This creates a delightful little sandwich effect.
7. Cheese, please! Sprinkle that shredded cheese evenly over the top layer of tortillas. Get it right into the corners!
8. Bake to bubbly perfection: Pop that dish into your preheated oven and let it bake for 25-30 minutes. You’re looking for it to be heated all the way through and for that cheese to be gloriously melted and bubbly.
9. Let it rest: Once it’s out of the oven, let it stand for about 5 minutes. This helps everything set up just a bit, making it easier to serve and preventing any accidental burns from molten cheese!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your culinary creativity!

• Veggies: Feel free to add a can of drained diced tomatoes, some sautéed bell peppers, or even some chopped spinach to the filling mixture.
• Beans: Pinto beans or kidney beans can be swapped for the black beans if you have them on hand.
• Spice level: If you like it spicier, add a pinch of cayenne pepper or some diced jalapeños to the mix.
• Protein boost: Cooked shredded chicken or ground turkey can be added for an extra protein punch.
• Toppings: Serve it up with your favorite toppings like sour cream, avocado, cilantro, or a dollop of Greek yogurt.

Tips for Success

A few little tricks to ensure your casserole turns out perfectly every time!

• Sweet Potato Size: Dicing your sweet potato into uniform, small cubes (about 1/2 inch) is key. This ensures they cook through evenly in the baking time. If your cubes are too large, they might still be a bit firm.
• Don’t Overfill: While it’s tempting to pack everything in, try not to overstuff the baking dish. This can lead to uneven cooking.
• Prep Ahead: You can absolutely mix the filling ingredients (up to step 2) the night before and store it in the refrigerator. Then, just assemble and bake when you’re ready!
• Check for Doneness: If your cheese is browning too quickly but the casserole isn’t heated through, you can loosely tent the dish with aluminum foil for the last 10-15 minutes of baking.

How to Store It

Got leftovers? Lucky you! This casserole is just as delicious, if not more so, the next day.

Let the casserole cool completely, then store it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. To reheat, simply microwave individual portions or place a larger portion in a covered baking dish in a 350°F (175°C) oven until heated through. You might want to add a splash of water to the dish if reheating in the oven to keep it from drying out.

FAQs

Here are a few common questions you might have:

Can I make this vegetarian?

Absolutely! This recipe is already wonderfully vegetarian. If you want to make it vegan, you’ll need to swap out the shredded cheese for a good quality vegan shredded cheese.

Can I use regular tortillas instead of street taco tortillas?

Yes, you can! You might need to adjust the number of tortillas used depending on their size. If you’re using larger flour tortillas, you might want to cut them into quarters or strips to fit nicely within the layers.

What can I serve with this casserole?

This casserole is quite hearty on its own, but it also pairs beautifully with a simple side salad, some steamed green beans, or even a dollop of guacamole. For a little extra zest, a squeeze of lime over the top before serving is divine!