Healthy, flavorful, and filling, this Sweet Potato Black Bean Casserole is full of savory flavors and fresh ingredients. Diced sweet potato, chunky salsa, shredded cheese, and black beans blend together with amazing Mexican flavors and little bits of tortilla to create a wonderful vegetarian dinner option tonight.
This dish came together on accident, to be honest. I was scrounging through the refrigerator and all I had on hand was sweet potatoes, salsa, and cheese. The first time I made it, I didn’t use black beans. I realized something was missing and that I needed more sustenance in the dish. It has slowly morphed into the recipe below. I no longer have anything I would change or add because it is soooo good!
Does it matter which type of tortillas I use?
Not necessarily. We typically always use flour tortillas in our house so that’s what I gravitate towards when cooking. You can easily use whichever type you have on hand! I find when making dishes where the tortilla needs to be rolled, flour ones are much easier to work with and manipulate as compared to a corn tortilla.
Can I add meat to this dish?
Yes! I have made it with a pound of cooked ground beef in the past. It is a delicious if you choose to make it. Just cooked the ground beef before hand and be sure to thoroughly drain it. Then, add the beef to the sweet potato mixture and cook as directed in the recipe below. If you add any meat, be sure it is cooked BEFORE adding to the rest of the ingredients.
Ingredients for our Sweet Potato Black Bean Casserole:
- Sweet Potato
- Black Beans
- Taco Seasoning
- Street Taco Tortillas
- Lime Juice
- Shoe Peg Corn
How to make our Sweet Potato Black Bean Casserole:
Preheat the oven to 400 F.
Cut the tortillas into small squares and set aside. Dice the onion and sweet potato into small, bite-sized pieces. If you leave them too large, they will not cook all the way through. If you like a bigger sweet potato, dice them, and place them in the microwave and cook for 4 minutes first. This will soften the pieces and make them cook more evenly.
In a bowl, add the sweet potato pieces, drained black beans, diced onions, salsa, seasonings, and tortilla bits. Mix thoroughly.
Pour into a greased 13×9 dish. Top with the shredded cheese and bake for 35 minutes.
Remove from oven and serve!
This dish is as good as they come. I am usually a pretty large meat-eater, but this casserole satisfied me and my family completely. The cheesy component was delicious, and the salsa really made the flavors all come together. In this dish, the chunkier the salsa, the better! Another great addition would be canned corn because it would introduce a yummy, sweet element. Don’t be afraid to add in all those extra veggies to make it as hearty as you desire!
Love fresh and simple recipes??! Subscribe to our emails below and we will send them straight to your inbox!
- 2.5 Cups of diced Sweet Potato
- 1 1/2 Cup Shredded Cheese
- 1 1/2 Cup Salsa
- 1 Can Black Beans, drained
- 1 Can Shoepeg Corn
- 1/2 Cup diced purple Onion
- 1 Tablespoon Taco Seasoning
- 1/2 Lime, juiced
- 5 Street Taco Tortillas, cut in small squares
- Preheat the oven to 400 F.
- Dice the sweet potatoes into small bite-sized pieces.
- Cut onion, add to a large bowl and combine with the lime juice and taco seasoning.
- Drain black beans and corn and add to the onions.
- Add sweet potatoes and salsa to the bean mixture and stir.
- Last dice the tortillas into small squares and add to the bowl.
- Spread into a greased 9x13 dish and top with the shredded cheese.
- Bake for 25 minutes.
*You can heat the sweet potato pieces in the microwave on high for 4-5 minutes before adding to the mixture if you like them really soft. This recipe leaves them with a slight crunch 🙂
Amount Per Serving: Calories: 252Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 783mgCarbohydrates: 31gFiber: 6gSugar: 6gProtein: 11g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)