Smoky Black Bean & Sweet Potato Casserole

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CategoryTags, , DifficultyIntermediate

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!

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 cooking spray
 2 tbsp olive oil
 1 medium onionfinely diced
 2 lbs sweet potatoespeeled and cut into 1/4 inch cubes
 28 oz can fire roasted diced tomatoeswell drained
 15 oz can black beansrinsed and drained
 3 cups smoked mozzarella cheeseshredded
 1 tbsp smoked paprika
  tsp cayenne powder
 3 cloves garlicfinely minced
 Celtic sea salt and fresh cracked black pepper to taste
 1 green oniondiced finely (garnish)
  cup plain Greek yogurt(garnish)

1

Arrange rack in the middle of the oven and heat to 400 degrees Fahrenheit.

2

Coat a 9×13 inch baking dish with cooking spray and set aside.

3

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.

4

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.

5

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.

6

Take out of oven and let cool for 10 minutes before serving.

7

Serve on a plate and top with green onion and Greek yogurt.

8

NOTES: This makes great leftovers if stored in an airtight container for up to 5 days.

Ingredients

 cooking spray
 2 tbsp olive oil
 1 medium onionfinely diced
 2 lbs sweet potatoespeeled and cut into 1/4 inch cubes
 28 oz can fire roasted diced tomatoeswell drained
 15 oz can black beansrinsed and drained
 3 cups smoked mozzarella cheeseshredded
 1 tbsp smoked paprika
  tsp cayenne powder
 3 cloves garlicfinely minced
 Celtic sea salt and fresh cracked black pepper to taste
 1 green oniondiced finely (garnish)
  cup plain Greek yogurt(garnish)

Directions

1

Arrange rack in the middle of the oven and heat to 400 degrees Fahrenheit.

2

Coat a 9×13 inch baking dish with cooking spray and set aside.

3

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.

4

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.

5

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.

6

Take out of oven and let cool for 10 minutes before serving.

7

Serve on a plate and top with green onion and Greek yogurt.

8

NOTES: This makes great leftovers if stored in an airtight container for up to 5 days.

Smoky Black Bean & Sweet Potato Casserole