Black Bean and Sweet Potato Gratin
A hearty and nutritious black bean and sweet potato gratin seasoned with cumin and topped with crisp, melted cheese, perfect for a high-protein meal.
15 min
Prep
30 min
Cook
4
Serves
480
Calories
Macros · per serving
31g protein
66g carbs
16g fat
Ingredients
For 4 servings
- 3 cups black beans
- 2 sweet potatoes
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups cheddar cheese
- 0.5 cup milk
- 1 jalapeno
- 1 lime
- 0.5 cup fresh cilantro
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Dice the sweet potatoes into small cubes and the onion finely.
- 3
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.
- 4
Mince the garlic and jalapeno, then add to the skillet, cooking for another 2 minutes.
- 5
Add the sweet potatoes and cook for 10 minutes, stirring occasionally, until slightly tender.
- 6
Rinse and drain the black beans, then add them to the skillet along with cumin, salt, and black pepper. Stir well to combine.
- 7
Squeeze lime juice into the mixture and stir again.
- 8
Transfer the mixture into a baking dish.
- 9
Pour milk evenly over the mixture, then sprinkle with grated cheddar cheese.
- 10
Bake in the oven for 20 minutes, or until the cheese is golden and bubbly.
- 11
Garnish with chopped fresh cilantro before serving.
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