Sweet Potato Black Bean Casserole
A comforting and easy sweet potato black bean casserole that's perfect for weeknights. It's packed with flavor, simple to assemble, and a crowd-pleaser.
Equipment
- 9x13 inch baking dish
- Large bowl
Ingredients
Main ingredients
- 1 can black beans drained and rinsed
- 0.5 lime lime juice freshly squeezed
- 0.5 cup purple onion finely chopped
- 1 can shoepeg corn drained
- 2.5 cups sweet potato peeled and diced into 1/2-inch cubes
- 1.5 cups salsa your favorite kind
- 1 tablespoon taco seasoning
- 5 street taco tortillas flour or corn
- 1.5 cups shredded cheese Monterey Jack, cheddar, or Mexican blend
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine black beans, lime juice, purple onion, corn, sweet potato, salsa, and taco seasoning. Stir until well combined.
- Lightly grease a 9x13 inch baking dish.
- Spread half of the street taco tortillas evenly across the bottom of the baking dish.
- Pour the sweet potato and black bean mixture over the tortillas and spread evenly.
- Top the mixture with the remaining street taco tortillas.
- Sprinkle the shredded cheese evenly over the top layer of tortillas.
- Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
- Let the casserole stand for 5 minutes before serving.
Notes
This casserole is already vegetarian. For a vegan option, substitute vegan shredded cheese. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.