Description
This vibrant, plant-forward casserole combines the earthy sweetness of mashed sweet potatoes with protein-packed black beans and the smoky heat of chipotles. Enhanced with fresh corn and a zesty lime finish, this nourishing meal is a modern take on comfort food that is perfect for busy weeknights. Naturally gluten-free and packed with fiber, it offers a sophisticated balance of flavors in every hearty, soul-satisfying bite.
Ingredients
4 cups mashed sweet potatoes (approx. 3 large potatoes, cooked and peeled)
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels
1/2 cup red onion, finely diced
2 chipotle peppers in adobo sauce, minced
2 tbsp fresh lime juice
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 cup shredded Monterey Jack or vegan cheese (optional)
Fresh cilantro for garnish
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish.
In a large mixing bowl, combine the mashed sweet potatoes, minced chipotle peppers, lime juice, cumin, and smoked paprika until smooth.
Gently fold in the black beans, corn, and diced red onion.
Spread the mixture evenly into the prepared baking dish.
If using cheese, sprinkle it evenly over the top.
Bake for 25 to 30 minutes until the casserole is heated through and slightly golden on top.
Remove from the oven, let it rest for 5 minutes, garnish with fresh cilantro, and serve warm.
Notes
For an extra layer of texture, add a handful of chopped toasted pumpkin seeds on top before serving. This dish stores well in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 square (approx 1 cup)
- Calories: 260
- Sugar: 8g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 5mg