Sweet Potato Bean Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup diced fresh or canned tomatoes
02 -
1/4 cup chopped fresh cilantro
03 -
1 cup shredded cheese (your choice of cheddar or blended Mexican cheeses)
04 -
1 can (15 oz) black beans, rinsed and drained
05 -
1 cup corn (either freshly cut or frozen)
06 -
2 sweet potatoes, peeled and cut into cubes
→ Spices and Seasonings
07 -
A teaspoon of paprika, smoked
08 -
1/2 teaspoon garlic powder
09 -
Salt and pepper, use as much as you need
10 -
1/2 teaspoon onion powder
11 -
A teaspoon of ground cumin
12 -
1/2 teaspoon chili powder
→ Other
13 -
A bit of olive oil
# Instructions:
01 -
Turn the oven on and set it to 400°F (200°C).
02 -
Take a big pot, fill it with water, and boil it. Toss in the cubed sweet potatoes and cook them for 10 to 15 minutes—soft but not falling apart. Drain the water and set them aside.
03 -
Using a large bowl, combine the black beans, softened sweet potatoes, corn, cumin, smoked paprika, chili powder, garlic powder, onion powder, a bit of salt, and pepper. Stir until mixed well.
04 -
Grab a greased baking dish (9x13 inch size), and spread the mix evenly inside. Add a layer of diced tomatoes on top and spread it out smoothly.
05 -
Scatter the shredded cheese evenly over the top. Cover the dish with foil and place it into the hot oven. Bake for 25 minutes, then take the foil away and cook for another 10 minutes until the cheese is golden and bubbling.
06 -
Pull it out and leave it alone for five minutes to cool slightly. Sprinkle cilantro on top before dishing it out.
# Notes:
01 -
Don't let the sweet potatoes overcook—they should stay firm.
02 -
Feeling adventurous? Adjust the chili powder to make it more or less spicy.
03 -
Use a dairy-free cheese to make this dish completely vegan.