Cheesy Sweet Potato & Black Bean Casserole

   

Ingredients

1 tbsp extra-virgin olive oil

1 ¼ pounds ( 500 gm) sweet potatoes, peeled and cut into 1/2-inch cubes

2 tsp chili powder

1 tsp cumin pdr

¼ tsp kosher salt

¼ tsp  pepper pdr

1 (14.5 ounce) can fire-roasted diced tomatoes, drained

1 (4 ounce) can mild diced green chilies, drained

1 (15 ounce) can no-salt-added black beans, rinsed

¾ cup canned no-salt-added sweet corn, drained

1 ¼ cups shredded sharp Cheddar cheese, divided

2 scallions, thinly sliced

¼ cup roughly chopped fresh cilantro

1 lime, cut into 6 wedges

 

Preparations

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. 

Heat oil in a large nonstick skillet over medium heat. Add sweet potatoes; cook, stirring occasionally, until just tender on the outside, 10 to 12 minutes. Add chili powder, cumin, salt and pepper; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and green chilies; cook, stirring occasionally, for 1 minute. Remove from heat; stir in black beans, corn and 3/4 cup cheese.  

Transfer the mixture to the prepared baking dish. Scatter the remaining 1/2 cup cheese on top. Cover the baking dish with foil; bake for 15 minutes. Remove the foil; bake until the sweet potatoes are tender and the cheese is melted and bubbly, 8 to 10 minutes. Top with scallions and cilantro. Serve with lime wedges. 

 

 

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