South American Bean and Sweet Potato Bake
Bursting with vibrant flavors and wholesome ingredients, this South American Bean and Sweet Potato Bake is a hearty and nutritious twist on a classic casserole. Packed with seasoned black beans, kidney beans, sweet roasted potatoes, and colorful veggies, this dish is infused with aromatic spices like cumin, smoked paprika, chili powder, and a touch of cinnamon for a uniquely bold flavor profile. Perfect for cozy dinners or meal prepping, it’s both vegetarian and gluten-free, with the option to add melty shredded cheese for extra indulgence. Ready in just over an hour, this easy bake combines warming flavors and satisfying textures, making it a crowd-pleaser for your next family meal. Garnish with fresh cilantro for a bright finishing touch!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 large red bell pepper
- 3 large garlic cloves
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- 1 15-ounce can diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup vegetable stock
- 1 cup shredded cheese (optional, for topping)
- 2 tablespoons cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish with a small amount of olive oil or cooking spray.
Peel the sweet potatoes and cut them into 1/2-inch cubes. Spread them out on a baking tray, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast in the oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through.
Meanwhile, finely chop the onion, dice the red bell pepper, and mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Drain and rinse the black beans and kidney beans. Add them to the skillet along with the can of diced tomatoes (including its juices).
Stir in the ground cumin, smoked paprika, chili powder, ground cinnamon, salt, and pepper. Mix well to coat the beans and vegetables with the spices.
Pour the vegetable stock into the skillet and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
Once the sweet potatoes are done roasting, transfer them to the prepared casserole dish. Spread the bean and vegetable mixture evenly over the sweet potatoes.
If using shredded cheese, sprinkle it over the top of the casserole.
Bake in the preheated oven for 15-20 minutes, or until the casserole is bubbling and the cheese (if added) is melted and golden.
Remove from the oven and let it cool slightly. Garnish with chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 72.3 g | 258% | |
| Total Sugars | 49.3 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1640 mg | 126% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3161 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
