Cheesy Sweet Potato Black Bean Casserole

Cheesy sweet potato black bean casserole layered with corn, salsa, cumin, and cheddar, then baked until bubbling for an easy vegetarian dinner.

Prep: 15 min · Cook: 50 min · Yield: 6 · Method: Oven

Ingredients

• 2 large sweet potatoes
• 1 tablespoon olive oil
• 0.75 teaspoon kosher salt
• 2 15-ounce cans black beans
• 1 cup salsa
• 1 cup corn
• 1 teaspoon ground cumin
• 1.5 cups cheddar cheese

Cooking instructions

1. Heat the oven to 425°F. Peel the sweet potatoes and cut them into 1-inch cubes. Toss with olive oil and 1/2 teaspoon salt, spread on a baking sheet, and roast for 25 minutes, until fork-tender and lightly browned. (about 25 min) — 425°F
2. Drain and rinse the black beans. In a bowl, combine the beans, salsa, corn, cumin, and remaining 1/4 teaspoon salt. (about 3 min)
3. Reduce the oven temperature to 375°F. In a 9-by-13-inch baking dish, layer the roasted sweet potatoes, bean mixture, and shredded cheddar. (about 5 min) — 375°F
4. Bake for 20 minutes, until the casserole is hot and the cheese is melted and bubbling. (about 20 min) — 375°F
5. Rest for 5 minutes before serving. (about 5 min)