Seasoned sweet potatoes topped with corn, black beans, and plenty of cheese.
If you haven’t noticed by now, I happened to love sweet potatoes. Especially with corn and black beans. Seriously the best combination ever.
This sweet potato casserole starts off with sweet potatoes cooked in the microwave. I usually cook them in advance because if you do, you can whip this dish together in no time! Then you will add some oregano, cumin, and chili powder. If you want to add some salt to taste that would be good too!
The topping on this casserole has black beans, corn, onions, garlic, and of course cheese (no casserole is complete without cheese, right?!). This will get baked until it is warm and melty. I love to serve this as a side to a yummy piece of baked fish. It is also really good as leftovers to pack in your lunch!
- 3 medium sized sweet potatoes
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 15.5 ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, minced
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese
- Preheat oven to 350 degrees. Spray a casserole dish with nonstick cooking spray and set aside.
- Poke holes in the sweet potatoes with a fork and wrap in a damp paper towel. Microwave one at a time for about 7 minutes each until they are cooked through. Once the sweet potatoes are cool enough to handle, peal the skin off (you should be able to do this with your hands)
- In a large bowl, combine the cooked sweet potatoes, oregano, cumin, and chili powder. Use a potato masher to mash together until smooth. Once mixed well, spread the potato mixture on the bottom of the casserole dish.
- In a large bowl, combine the black beans, frozen corn, onion, and garlic. Mix together and spread on top of the sweet potatoes. Top with the shredded cheese.
- Bake for 30 minutes. Serve immediately.
Try more yummy side dishes!
Cheesy Ranch Roasted Cauliflower
Yum! This involves all of my favourite flavours