There’s something magical about pulling a bubbling casserole dish from the oven; the warmth, the aroma, and that satisfying moment when everyone gathers around the table. This Sweet Potato Black Bean Casserole is my modern take on the comforting bakes my nonna used to make in her little Sicilian kitchen. Though she never cooked with sweet potatoes, her philosophy was simple: “use what you have, and make it with heart.” Today, that belief shapes every recipe I create on Homely Tasty.
This dish layers roasted sweet potatoes, seasoned black beans, melty cheese, and a hint of spice; an earthy, hearty combination that’s both nutritious and deeply comforting.
Table of Contents
Why You’ll Love This Recipe
This casserole isn’t just delicious, it’s practical. It’s budget-friendly, meatless, and easy to prep ahead for busy nights. Plus, it’s packed with plant-based protein and fiber, making it a satisfying main dish for vegetarians and meat-eaters alike.
One of my favorite things about this dish is how adaptable it is. You can tweak the spice, switch the cheese, or even toss in extra veggies like corn or bell peppers. If you love cozy, vegetable-forward recipes like my Roasted Sweet Potatoes, this one will instantly earn a spot in your weeknight rotation.
It’s also a crowd-pleaser. Serve it for family dinners, potlucks, or as a make-ahead meal for meal prep. The blend of creamy, slightly sweet potatoes and smoky black beans creates the kind of flavor balance that keeps everyone coming back for seconds.
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Sweet Potato Black Bean Casserole
A hearty, flavorful Sweet Potato Black Bean Casserole loaded with creamy sweet potatoes, smoky black beans, and melty cheese; a comforting vegetarian dinner everyone will love.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
3 medium sweet potatoes, peeled and cubed
2 cans black beans (15 oz each), drained and rinsed
1 medium red onion, diced
3 garlic cloves, minced
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper to taste
1 ½ cups shredded cheese
Fresh cilantro for garnish
Instructions
1. Preheat oven to 400°F (200°C) and roast sweet potatoes with olive oil and spices for 25 minutes.
2. Sauté onion and garlic; add black beans and remaining spices. Simmer for 5 minutes.
3. Layer roasted potatoes and bean mixture in a baking dish, top with cheese.
4. Bake for 15 minutes until golden and bubbly.
5. Garnish with cilantro and serve warm.
Notes
Make it vegan by skipping the cheese or using a plant-based option.
Add corn or bell peppers for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 7g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 20mg
Ingredients
Here’s everything you’ll need for your Sweet Potato and Black Bean Bake:
| Ingredient | Amount |
|---|---|
| Sweet potatoes, peeled and cubed | 3 medium |
| Black beans, drained and rinsed | 2 cans (15 oz each) |
| Red onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Olive oil | 2 tbsp |
| Ground cumin | 1 tsp |
| Chili powder | 1 tsp |
| Smoked paprika | ½ tsp |
| Salt and black pepper | To taste |
| Shredded cheddar or Monterey Jack cheese | 1 ½ cups |
| Fresh cilantro, chopped | For garnish |
If you love hearty, veggie-forward dishes, don’t miss my Chicken and Sweet Potato Rice Bowl; it’s a lighter spin on the same warming flavors.
How to Make It
This recipe comes together quickly and easily:
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, pepper, and half of the spices. Roast for 25 minutes until tender.
- Prepare the Bean Mixture: In a skillet, sauté onion and garlic for 2–3 minutes. Add black beans, cumin, chili powder, smoked paprika, and a splash of water. Simmer for 5 minutes.
- Assemble the Casserole: Layer the roasted sweet potatoes and black bean mixture in a baking dish. Sprinkle with cheese.
- Bake: Place in the oven for 15 minutes, or until the cheese is golden and bubbly.
- Garnish & Serve: Top with fresh cilantro and serve warm.
If you’re a casserole fan, you’ll love exploring similar dishes like this Turkey Broccoli Casserole that’s equally comforting but protein-packed.
Tips and Variations
- Add some crunch: Sprinkle crushed tortilla chips or panko on top before baking for extra texture.
- Make it vegan: Skip the cheese or use a dairy-free alternative.
- Add extra veggies: Bell peppers, zucchini, or corn blend beautifully into this Black Bean Sweet Potato Casserole.
- Meal prep it: This dish reheats perfectly, store leftovers in an airtight container for up to 4 days.
Looking for another colorful veggie bake? Check out the vibrant Green Bean Casserole for more inspiration.
Frequently Asked Questions
Can I make Sweet Potato Black Bean Casserole ahead of time?
Yes! Assemble it up to a day in advance, refrigerate, then bake before serving.
What goes well with this casserole?
Pair it with a fresh green salad or crusty bread for a complete meal.
Can I freeze leftovers?
Absolutely. Let the casserole cool, cover tightly, and freeze for up to 3 months.
Can I make this recipe spicier?
Add diced jalapeños or extra chili powder for a bold, spicy twist.
For more meal-prep inspiration, try my Crockpot Hamburger Potato Casserole, another freezer-friendly favorite.
Final Thoughts
This Sweet Potato Black Bean Casserole is a perfect blend of comfort, nutrition, and flavor. It’s easy to make, adaptable to your tastes, and makes leftovers you’ll actually look forward to eating. Whether you’re feeding family, hosting friends, or meal-prepping for the week, this Sweet Potato and Black Bean Bake delivers the cozy satisfaction of homemade food; just like Nonna used to make, with a modern, plant-based twist.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
