Sweet Potato and Black Bean Casserole (Southwest Holiday)

Hi, I’m Chef Emma! Sometimes, the holidays call for a break from the traditional sage and rosemary. When my family wants something zesty, colorful, and packed with flavor, I whip up this Southwest Sweet Potato and Black Bean Casserole.

It is a vibrant, crowd-pleasing dish that brings a little sunshine to the winter table.​

“Looking for more holiday side dish ideas? Check out our complete guide: 10 Best Seasonal and Holiday Side Dishes“

This casserole is a hearty vegetarian main or a substantial side, featuring layers of roasted sweet potatoes, black beans, corn, and gooey melted cheddar, all spiced with cumin and chili powder.

It’s satisfying, nutritious, and has that irresistible “cheesy comfort food” factor that makes it disappear fast!​

Sweet Potato and Black Bean Casserole (Southwest Holiday)

A zesty and hearty Southwest-inspired casserole featuring roasted sweet potatoes, black beans, corn, and melted cheddar cheese. A colorful vegetarian main or side dish.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 large Sweet potatoes peeled and diced into 1/2 inch cubes
• 1 tbsp Olive oil
• 1 onion diced
• 1 red bell pepper diced
• 2 cans 15 oz Black beans, drained and rinsed
• 1 cup Corn kernels frozen or canned
• 1 can 10 oz Diced tomatoes with green chilies (like Rotel)
• 1 tsp Cumin
• 1 tsp Chili powder
• 1/2 tsp Smoked paprika
• 1 1/2 cups Cheddar cheese grated
• 1/4 cup Fresh cilantro chopped

Equipment

• 9×13 inch Casserole Dish
• – Large skillet
• – Baking sheet

Method

 

1. Roast Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until tender.
2. Sauté Veggies: While potatoes roast, heat a little oil in a large skillet. Sauté the onion and bell pepper until soft (about 5 minutes).
3. Combine Filling: Add the black beans, corn, tomatoes (undrained), cumin, chili powder, and smoked paprika to the skillet. Stir well and simmer for 5 minutes.
4. Assemble: Stir the roasted sweet potatoes into the bean mixture. Transfer everything to a lightly greased 9×13 inch baking dish.
5. Bake: Top evenly with the grated cheddar cheese. Bake at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly.
6. Serve: Garnish with fresh cilantro before serving.

Notes

Serve with tortilla chips or over rice for a complete meal.
Calories: 320
Protein: 14

Nutrition Facts

Tips and Variations for Southwest Casserole

• Make it Spicy: If your family loves heat, add a diced jalapeño to the bean mixture or use a spicy pepper jack cheese instead of cheddar.​
• Add Protein: Brown some chorizo or ground turkey and mix it in with the beans for an even heartier, meat-lover version.​
• Topping Ideas: Serve with fresh toppings like diced avocado, chopped cilantro, a dollop of sour cream, or a squeeze of lime juice to brighten up the rich, cheesy flavors.​
• Make Ahead: Assemble the casserole completely but don’t bake it. Cover and refrigerate for up to 24 hours, then bake it just before dinner (add 10 minutes to the cook time).​

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Summary: A zesty and hearty Southwest-inspired casserole featuring roasted sweet potatoes, black beans, corn, and melted cheddar cheese. A colorful vegetarian main or side dish.
Equipment:

• 9×13 inch Casserole Dish
• Large Skillet
• Baking Sheet

Ingredients:

• 2 large Sweet potatoes, peeled and diced into 1/2 inch cubes
• 1 tbsp Olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cans (15 oz) Black beans, drained and rinsed
• 1 cup Corn kernels (frozen or canned)
• 1 can (10 oz) Diced tomatoes with green chilies (like Rotel)
• 1 tsp Cumin
• 1 tsp Chili powder
• 1/2 tsp Smoked paprika
• 1 1/2 cups Cheddar cheese, grated
• 1/4 cup Fresh cilantro, chopped

Instructions:

1. Roast Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until tender.
2. Sauté Veggies: While potatoes roast, heat a little oil in a large skillet. Sauté the onion and bell pepper until soft (about 5 minutes).
3. Combine Filling: Add the black beans, corn, tomatoes (undrained), cumin, chili powder, and smoked paprika to the skillet. Stir well and simmer for 5 minutes.
4. Assemble: Stir the roasted sweet potatoes into the bean mixture. Transfer everything to a lightly greased 9×13 inch baking dish.
5. Bake: Top evenly with the grated cheddar cheese. Bake at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly.
6. Serve: Garnish with fresh cilantro before serving.

Notes: Serve with tortilla chips or over rice for a complete meal.
Calories: 320
Protein: 14