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Black Bean Casserole

A hearty and healthy casserole featuring sweet potatoes, black beans, and salsa, bringing comforting flavors to your dinner table.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups Diced Sweet Potato
  • 1.5 cups Shredded Cheese Can substitute with Pepper Jack or Cheddar
  • 1.5 cups Salsa
  • 1 can Black Beans, drained
  • 1 can Shoepeg Corn
  • 0.5 cup Diced purple Onion
  • 1 tablespoon Taco Seasoning
  • 0.5 lime Lime, juiced Don’t skip, adds flavor
  • 5 pieces Street Taco Tortillas, cut into small squares

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Dice the sweet potatoes into small, bite-sized pieces.
  3. Chop your purple onion and toss it in a large bowl. Add the lime juice and taco seasoning.
  4. Drain the black beans and shoepeg corn, then mix them into the bowl with the onion.
  5. Add your chopped sweet potatoes and salsa, then stir until combined.
  6. Cut your tortillas into small squares and mix them in.
  7. Spread the mixture into a greased 9x13 dish and sprinkle shredded cheese on top.
  8. Bake for about 35 minutes until golden and bubbly.
Serving
  1. Serve hot, optionally topping with more cheese.

Notes

Stores well in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave. Can be made ahead of time and refrigerated before baking.