![['Close-up view of a Sweet Potato Black Bean Casserole with vibrant layers.', 'Colorful Sweet Potato Black Bean Casserole served in a baking dish, showing ingredients.', 'Side view of a freshly baked Sweet Potato Black Bean Casserole with melted cheese.', 'Juicy Sweet Potato Black Bean Casserole layered with beans, sweet potatoes, and cheese.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/sweet-potato-black-bean-casserole_1_U1.webp)
Sweet Potato Black Bean Casserole
A hearty and flavorful casserole combining sweet potatoes, black beans, and cheese, perfect for a satisfying vegetarian meal.
Ingredients
Canned Goods
- 1 can black beans (drained and rinsed)
- 0.5 lime lime juice (freshly squeezed)
- 0.5 cup purple onion (finely chopped)
- 1 can shoepeg corn (drained)
- 2.5 cups sweet potato (peeled and diced into 1/2-inch cubes)
- 1.5 cups salsa (your favorite kind)
- 1 tablespoon taco seasoning
- 5 street taco tortillas flour or corn tortillas
- 1.5 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
Instructions
- Preheat oven to 375°F (190°C).
- Mix black beans, lime juice, onion, corn, sweet potato, salsa, and taco seasoning.
- Layer half of the tortillas in a greased 9x13 inch dish, add mixture, then top with remaining tortillas.
- Sprinkle cheese over the top and bake for 25-30 minutes until bubbly.
- Let stand 5 minutes before serving.
Notes
For extra flavor, add chopped cilantro or a squeeze of lime before serving.