Name: Sweet Potato Black Bean Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 2 large sweet potatoes (peeled, diced); 1 can black beans (rinsed, drained); 1 can diced tomatoes (with juices); 1 small red onion (chopped); 2 cloves garlic (minced); 1 cup frozen corn; 1 tsp ground cumin; 1 tsp smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (cheddar or Mexican blend); Optional: cilantro, lime, avocado

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There’s something comforting about a warm, bubbling casserole on a weeknight, especially when it’s packed with flavor and doesn’t take all day to make. This Sweet Potato Black Bean Casserole is one of those recipes that feels indulgent, even though it’s made with good-for-you ingredients.

Hi, I’m Saly. I’m a home cook who believes that simple meals can still feel special. My husband, the ultimate taste tester, swears this is one of his all-time favorites; and when he asks for thirds, I know it’s a keeper. From our table to yours, this Black Bean Sweet Potato Casserole might just become your go-to vegetarian comfort dish.

Table of Contents

Why You’ll Love This Sweet Potato and Black Bean Bake

This dish is a celebration of textures and flavors. The natural sweetness of roasted sweet potatoes pairs beautifully with the savory richness of black beans and spices. It’s the kind of wholesome dinner that satisfies both your hunger and your need for something warm and cozy.

Not only is it packed with plant-based protein and fiber, but it’s also incredibly flexible. You can prepare it ahead, freeze leftovers, or even make it your own with pantry swaps. Whether you’re cooking for Meatless Monday or just trying to use up pantry staples, this Sweet Potato and Black Bean Bake checks all the boxes.

It’s also kid-friendly, meal-prep friendly, and perfect for potlucks or weeknight dinners. Similar to the goodness in this roasted autumn vegetable pot pie, it offers depth and nourishment in every bite.

Ingredients You’ll Need

The ingredient list is short, wholesome, and budget-friendly. Here’s what you’ll need to make this vegetarian casserole:

Main Ingredients:

2 large sweet potatoes (peeled and diced)
1 can black beans (rinsed and drained)
1 can diced tomatoes (with juices)
1 small red onion (chopped)
2 cloves garlic (minced)
1 cup frozen corn
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
1 cup shredded cheese (cheddar or Mexican blend)

Optional toppings:

Fresh cilantro
Lime wedges
Jalapeños or avocado

For a full fall-inspired spread, you could pair it with something like this baked pumpkin goat cheese risotto.

How to Make this Sweet Potato Black Bean Casserole

Making this dish is as easy as chopping, mixing, and baking. Here’s how it comes together:

1. Roast the sweet potatoes:
Preheat your oven to 400°F. Toss diced sweet potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until fork-tender.
2. Sauté the aromatics:
In a large skillet, sauté the red onion and garlic until fragrant and soft, about 3–4 minutes.
3. Mix the filling:
In a large bowl, combine roasted sweet potatoes, sautéed onion/garlic, black beans, corn, tomatoes, and spices.
4. Assemble:
Pour the mixture into a lightly greased baking dish. Sprinkle with shredded cheese.
5. Bake:
Bake at 375°F for 15–20 minutes until the cheese is melted and bubbly.
6. Serve and top:
Garnish with cilantro, a squeeze of lime, or any toppings you like.

Need another one-dish dinner idea? Check out this comforting ground turkey zucchini casserole.

Tips and Easy Variations

This Black Bean Sweet Potato Casserole is incredibly versatile. Here’s how to customize it:

Make it vegan:
Skip the cheese or use a dairy-free alternative. The casserole is still creamy and flavorful without it.
Boost the heat:
Add diced jalapeños or chili flakes for a spicier kick.
Swap the beans:
Try kidney beans or pinto beans if you don’t have black beans.
Add grains:
Mix in cooked quinoa or brown rice for a heartier dish.
Use leftovers:
Toss in leftover roasted veggies, like zucchini or peppers.

If you like warm, crowd-pleasing dishes like this, you might enjoy the yellow squash casserole with cheese as well.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes! You can assemble the entire dish and refrigerate it (unbaked) for up to 24 hours. When ready to eat, simply bake as directed.

Can I freeze it?
Absolutely. Let the casserole cool completely, then cover tightly and freeze. Reheat in the oven at 350°F until hot.

What type of cheese works best?
Cheddar or a Mexican blend melts beautifully. For a spicy twist, try pepper jack.

Is it spicy?
Not by default, but you can easily adjust the spice level by adding jalapeños or extra chili powder.

This dish makes a great addition to your vegetarian favorites lineup, especially when paired with something like creamy roasted garlic tomato soup.

Conclusion: The Ultimate Cozy Casserole

This Sweet Potato Black Bean Casserole is hearty, healthy, and guaranteed to please even meat-lovers. Whether you’re meal prepping for the week or feeding a hungry family, it’s a feel-good dinner that never disappoints.

It’s simple. It’s satisfying. And best of all? It’s made from ingredients you likely already have on hand. Looking for more vegetarian ideas with a cozy twist? You’ll love maple sweet potato casserole too, perfect for seasonal gatherings or everyday comfort.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Sweet Potato Black Bean Casserole

Why You’ll Love This Sweet Potato and Black Bean Bake