This sweet potato black bean casserole is sweet, a little spicy, and filling. It’s a yummy vegetarian dinner you can make that’s also high in protein.

Finding a dish that is both delicious and nutritious can sometimes feel like hitting the jackpot. Here comes this delicious sweet potato black bean casserole. The solution to all your problems!

This sweet potato black bean casserole is a hearty, flavorful meal that promises to pack a punch of flavor in each bite.

What I love about this recipe is how easy it is to make. It uses simple, wholesome ingredients, making it a go-to option for busy weeknights or when you have guests to attend.

But besides being a delicious recipe, this casserole is packed with health benefits. Sweet potatoes are rich in fiber, vitamins, and minerals, making it the perfect recipe to keep your family strong and healthy.

Another great thing is that black beans are an excellent source of plant-based protein. As a result, this dish can be enjoyed by vegetarians or those following a traditional meat-based diet.

Together, the combination of these delicious ingredients and spices creates a balanced and nourishing meal that can help you stay satisfied and energized throughout the day.

The beauty of this casserole also lies in its versatility. There are so many ways in which you can make this casserole your own. For example, when I want to boost my protein intake, I add shredded chicken.

But, when I am looking to cut back on the calories but still help me feel satisfied, I add more vegetables. Don’t be scared to add other ingredients like spinach, zucchini, or mushrooms.

Ingredients and Substitutes

1 large sweet potato – One of the key ingredients in this recipe is sweet potato. So, I would recommend not replacing this ingredient.

Black beans, drained and rinsed (14 oz can) – If you have the time, try making fresh black beans. They are going to elevate the dish.

Chopped tomatoes (14 oz can) – You can also use fresh cherry tomatoes or chopped tomatoes.

Yellow onion, finely chopped (½ medium) – White or red onion will also do. However, keep in mind that red onion has a stronger flavor.

1 red bell pepper, chopped – Try to use different colors to add more variety and nutrients to the meal.

Chili powder (1 tsp) – If you don’t have chili powder, you can mix cumin and paprika. Blending them can mimic the flavor of the chili powder.

I’ve found that the 2:1 paprika curcumin ratio gives the most similar flavor.

Paprika (1 tsp) – You can replace it with cayenne pepper or chipotle powder.

Garlic powder (1 tsp) – You can also use garlic flakes.

Ground cinnamon (1 tsp) – Don’t skip this ingredient since it helps balance all the spices.

Salsa, divided (1 cup)

2-4 tortillas – Pick the tortillas based on your dietary needs: gluten-free, keto-friendly, or paleo. Keep in mind that based on the tortillas you use, the nutritional information may change.

Cheddar, grated (1 cup) – If you are trying to cut back on calories, choose a low-fat cheese. Light mozzarella or light cheddar can give you more protein without adding too many calories.

For a vegan-friendly option, replace the cheddar cheese with nutritional yeast.

Salt & black pepper, to taste

GARNISH (OPTIONAL)

Fresh cilantro

Sour cream – For an extra protein boost, switch the sour cream to plain Greek yogurt.

Mashed avocado – You can also use guacamole or cubed avocados.

Salsa – Get some medium-heat salsa to add extra spiciness to the meal.

How to Make Sweet Potato Black Bean Casserole

Step 1. Place a large sweet potato with the peel on a plate with some water. Grab a fork and stab it a couple of times.

Cook it in the microwave at the highest setting for 8-10 minutes. Let it cool down, and peel it. Cut it into cubes.

Step 2. Spray an 8×8-inch baking dish with olive oil. Preheat the oven to 400°F.

Grab a large bowl and combine the diced potato, black beans, chopped tomatoes, onion, bell peppers, chili powder, paprika, garlic powder, cinnamon, salt, and black pepper.

Step 3. Mix everything thoroughly.

Step 4. Spread ½ cup of the salsa on the bottom of the baking dish. Grab a spatula to layer the salsa.

Step 5. Break the tortillas into pieces and layer them on top of the salsa.

Step 6. Add 2/3 of the sweet potato and black bean mixture on top of the tortillas. Level the mixture out so it’s well spread over.

Step 7. Add the remaining of the salsa on top of the sweet potato mixture and spread it evenly.

Step 8. Grab the rest of the tortillas and cover the sweet potato mixture with another tortilla layer.

Step 9. Take the rest of the sweet potato mixture and place it on top of the tortilla layer. Level it out evenly.

Step 10. Take the cheddar cheese and sprinkle it on top. Make sure it’s evenly spread.

Step 11. Place the baking dish in the oven and cook for 20-25 minutes or until the casserole is slightly golden brown on the top. Before serving, garnish with fresh cilantro.

Add the toppings of your choice, like mashed avocado, sour cream, or more salsa.

Sides for Sweet Potato Black Bean Casserole

A great casserole deserves great side dishes. There are so many things you can pair with the dish. Here are some of my favorite options:

• Simple green salad. I find that simple side dishes can help elevate a rich dish. A fresh green salad with a light vinaigrette can be the best ally for this delicious recipe.
• Rice or quinoa. You can also add some delicious brown rice or quinoa to go along with this recipe.
• Roasted vegetables. Roasted broccoli, cauliflower, or Brussels sprouts make a wonderful addition.
• Pico de gallo. To make this meal better, try adding some pico de gallo on the side.

Storage and Leftovers

If you have leftovers, you are going to want to keep them (at least, I know I always do!). Storing them properly is key to maintaining their taste and texture.

So, no matter if you made it at the beginning of the week. They are going to still be fresh 4-5 days later.

To store it, place the leftovers in an airtight container and place them in the fridge.

Other Casseroles for You

• Tex Mex Casserole
• Sausage and Spinach Breakfast Casserole
• Chicken Broccoli Bake
• Stuffed Pepper Casserole