Sweet Potato Black Bean (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup chopped fresh cilantro
02 -
2 large sweet potatoes, peeled and cut into cubes
03 -
1 cup shredded cheddar or Mexican blend cheese
04 -
1 can of black beans (15 oz), rinsed and drained
05 -
1 cup of diced tomatoes (fresh or canned)
06 -
1 cup of corn kernels (use fresh or frozen)
→ Spices and Seasonings
07 -
1/2 teaspoon powdered garlic
08 -
1 teaspoon smoked paprika
09 -
A pinch of salt and pepper
10 -
1/2 teaspoon onion powder
11 -
1 teaspoon ground cumin
12 -
1/2 teaspoon chili powder
→ Other
13 -
Olive oil
# Instructions:
01 -
Turn your oven on and set it to 400°F (200°C).
02 -
Boil a pot of water and toss the diced sweet potatoes in. Let them cook for 10-15 minutes until they're soft but not mushy. Once done, drain the water and set aside.
03 -
Grab a big bowl and mix the boiled sweet potatoes, black beans, corn kernels, cumin, smoked paprika, chili powder, garlic powder, onion powder, and a little salt and pepper. Stir well.
04 -
Take a greased baking dish (9x13 inch) and spread your mixture evenly. Pour diced tomatoes across the top, spreading them out so they cover it all.
05 -
Sprinkle cheese evenly over the dish. Cover it with foil and place it in the oven for 25 minutes. Remove the foil and let it bake 10 more minutes until the cheese bubbles.
06 -
Take the dish out of the oven, let it rest about 5 minutes, then scatter the fresh cilantro on top. Serve warm.
# Notes:
01 -
Don't overcook the sweet potatoes; they should hold their shape.
02 -
If you like more heat, toss in extra chili powder.
03 -
Switch the cheese with a plant-based option for a vegan-friendly dish.