Smoky Black Bean & Sweet Potato Casserole
Colder weather calls for warm winter dishes that offer tons of great flavor and health benefits. I think casseroles have gotten a bad rap for being too heavy or rich. That’s what inspired me to create this dish. Both gluten-free and vegetarian, this recipe has both smoked mozzarella cheese and smoky paprika to liven it up. Like a little spice? Well we’ve got that covered too! You’ll definitely want to print this recipe and make this dish!
Arrange rack in the middle of the oven and heat to 400 degrees Fahrenheit.
Coat a 9×13 inch baking dish with cooking spray and set aside.
Heat the olive oil in a large pan over medium heat. Add the onion and cook for 8-10 minutes or until softened and translucent. Add the sweet potatoes and cook until heated through, about 5 minutes. Transfer mixture to a large bowl.
Add the black beans, drained tomatoes, 1 cup of mozzarella, garlic, smoked paprika, cayenne powder, sea salt, pepper (to taste) and stir to combine. Transfer contents to a baking dish evenly. Sprinkle remaining 2 cups of cheese over the top evenly.
Spray large sheet of aluminum foil and place greased-side down over the dish and cover tightly. Bake for approximately 30 Minutes. Uncover and bake until sweet potatoes are tender and the cheese is browned and bubbly on top.
Take out of oven and let cool for 10 minutes before serving.
Serve on a plate and top with green onion and Greek yogurt.
NOTES: This makes great leftovers if stored in an airtight container for up to 5 days.
Ingredients
Directions
Arrange rack in the middle of the oven and heat to 400 degrees Fahrenheit.
Coat a 9×13 inch baking dish with cooking spray and set aside.
Heat the olive oil in a large pan over medium heat. Add the onion and cook for 8-10 minutes or until softened and translucent. Add the sweet potatoes and cook until heated through, about 5 minutes. Transfer mixture to a large bowl.
Add the black beans, drained tomatoes, 1 cup of mozzarella, garlic, smoked paprika, cayenne powder, sea salt, pepper (to taste) and stir to combine. Transfer contents to a baking dish evenly. Sprinkle remaining 2 cups of cheese over the top evenly.
Spray large sheet of aluminum foil and place greased-side down over the dish and cover tightly. Bake for approximately 30 Minutes. Uncover and bake until sweet potatoes are tender and the cheese is browned and bubbly on top.
Take out of oven and let cool for 10 minutes before serving.
Serve on a plate and top with green onion and Greek yogurt.
NOTES: This makes great leftovers if stored in an airtight container for up to 5 days.
