This Sweet Potato and Black Bean Casserole is one of those cozy, feel-good meals that’s surprisingly easy to make. It’s packed with flavor, has the perfect mix of creamy, cheesy, and hearty textures, and it’s totally meat-free—but still super satisfying. I like to make it when I want something comforting but still wholesome and colorful.
Why I Love This Recipe
I first made this casserole after a weekend farmers market run when I had too many sweet potatoes. It quickly became a go-to comfort dish for cooler nights or when I wanted something hearty without needing meat. The sweet potatoes get soft and buttery, the beans add richness, and the cheese just pulls it all together.
- It’s a one-pan meal
- No fancy ingredients—just pantry staples
- Balanced, warm, and filling
- Great for leftovers or meal prep
- Feels like comfort food without being heavy
Servings + Time
Servings: 6
Cook Time: 45 minutes (plus 10 minutes prep)
What You’ll Need
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 cup frozen corn, thawed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chopped fresh cilantro (optional)
Make Ahead Tips
- Roast sweet potatoes up to 2 days in advance
- Mix all filling ingredients and store in the fridge overnight
- Assemble fully and refrigerate unbaked up to 24 hours—just bake when ready
Recipe + Instructions
Step 1: Roast the Sweet Potatoes
Toss 3 cups diced sweet potatoes with 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp chili powder, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast at 400°F for 25 minutes until soft and lightly browned.
Step 2: Sauté Onion, Garlic, and Pepper
In a skillet over medium heat, sauté 1 diced yellow onion, 3 cloves minced garlic, and 1 diced red bell pepper in a splash of olive oil until soft—about 5 minutes.
Step 3: Combine the Filling
In a large mixing bowl, combine the roasted sweet potatoes, sautéed onion-pepper mix, 1 can black beans (drained), 1 can diced tomatoes with green chilies (drained), 1 cup thawed corn, and 1 cup sour cream. Gently fold until everything is mixed.
Step 4: Add Half the Cheese
Stir in ½ cup shredded cheddar and ½ cup shredded Monterey Jack into the filling mixture.
Step 5: Transfer to Baking Dish
Spoon the mixture into a greased 9×13-inch white ceramic baking dish and smooth the top.
Step 6: Top with Cheese and Bake
Sprinkle the remaining ½ cup cheddar and ½ cup Monterey Jack evenly over the top. Bake at 375°F for 20 minutes, or until bubbly and golden.
Remove from oven, let cool slightly, and sprinkle with 2 tbsp chopped cilantro before serving.
Leftovers + Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warm. You can freeze it, but texture is best fresh or from the fridge.
Macros (Per Serving – based on 6 servings)
- Calories: 370
- Protein: 14g
- Carbs: 42g
- Fat: 17g
- Fiber: 9g
- Sugar: 8g
Why This Recipe Works (Quick Science)
Roasting the sweet potatoes first helps bring out their natural sweetness and gives them a caramelized edge. The mix of creamy sour cream and melty cheese holds everything together, while the black beans and veggies add structure and bite. The seasoning blend makes each layer flavorful without overpowering the natural ingredients.
Common Mistakes
- Not roasting the sweet potatoes: Skipping this step leaves them bland and undercooked.
- Using watery tomatoes: Drain canned tomatoes really well so your casserole doesn’t get soupy.
- Overmixing the base: Gently fold the filling to keep texture in each bite.
- Too much cheese on top: It can make the top layer greasy—stick to the measured amount.
What to Serve With
- Green salad with lime vinaigrette
- Warm corn tortillas or tortilla chips
- Sliced avocado or guacamole
- A spoonful of salsa or hot sauce on top
- Lime wedges for extra brightness
FAQ
Can I make this vegan?
Yes—use dairy-free sour cream and vegan shredded cheese.
Can I prep it ahead?
Totally! See tips below.
Can I freeze it?
You can freeze leftovers, but the texture is best fresh or from the fridge.
Do I have to peel the sweet potatoes?
Peeling is best here for texture, but if you like the skin, you can leave it on.
Can I swap the beans?
Yes—pinto or kidney beans work great too.
Let’s Wrap It Up
This Sweet Potato and Black Bean Casserole is warm, cheesy, and full of flavor in every bite. Whether you make it for dinner tonight or prep it ahead for the week, it’s one of those dishes that always hits the spot. Try it out and leave a comment to let me know what you think or if you have any questions—I’d love to hear how it turned out for you!