Black Bean and Sweet Potato Casserole
A delightful and hearty casserole made with black beans, sweet potatoes, and topped with a layer of creamy mashed potatoes, perfect for a high-protein meal.
20 min
Prep
25 min
Cook
4
Serves
500
Calories
Macros · per serving
32g protein
72g carbs
17g fat
Ingredients
For 4 servings
- 3 cups black beans
- 3 sweet potato
- 4 russet potato
- 2 tablespoon olive oil
- 1 onion
- 3 clove garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt — to taste
- black pepper — to taste
- 1 cup cheddar cheese
- 0.5 cup milk
- 2 tablespoon butter
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and cube the sweet potatoes and russet potatoes. Place them in separate pots of boiling water and cook until tender, about 15 minutes.
- 3
While the potatoes are boiling, heat 1 tablespoon of olive oil in a large pan over medium heat. Dice the onion and bell peppers, and mince the garlic. Sauté the onion, garlic, red and green bell peppers for about 5 minutes or until softened.
- 4
Drain the black beans and add them to the pan. Add cumin, smoked paprika, salt, and black pepper. Stir well and let it cook for another 5 minutes. Set aside.
- 5
Once the sweet potatoes are tender, drain them and mash with 1 tablespoon of butter and milk to create creamy mashed potatoes. Season with salt and pepper to taste.
- 6
Drain the russet potatoes and mash with the remaining 1 tablespoon of butter. Add in the cheddar cheese and mix until smooth.
- 7
In a casserole dish, layer the black bean mixture evenly on the bottom. Top with the sweet potato mash, and finish with a layer of cheesy russet potato mash.
- 8
Bake in the oven for 15-20 minutes until the top is golden brown. Let it cool for a few minutes before serving.
Cook it this week.
NeatEat plans Black Bean and Sweet Potato Casserole — and the rest of your week — around your budget, groceries included.