Scale

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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1. Preheat oven to 400°F and roast sweet potatoes with olive oil, salt, and pepper for 20–25 minutes.

2. Sauté red onion and garlic in a pan until soft and fragrant.

3. In a large bowl, combine roasted sweet potatoes, onion mixture, black beans, corn, tomatoes, and spices.

4. Transfer to a greased baking dish and sprinkle with shredded cheese.

5. Bake at 375°F for 15–20 minutes or until cheese is bubbly and golden.

6. Top with cilantro, lime juice, or avocado slices before serving.

This casserole can be made ahead and stored in the fridge for 24 hours before baking.

Add jalapeños or chili flakes if you enjoy more heat.