This black bean casserole is a super cozy veggie dish bursting with protein and fiber that will save your dinner on a busy weeknight. It's super quick to assemble and guaranteed to disappear fast once it hits the table.
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My delicious black bean casserole is one of those lifesaver dinners with big flavors, minimal effort, and a whole lot of goodness packed into one pan.
It's loaded with black beans, sweet potatoes, and fresh veggies, all simmered in a smoky, spiced tomato sauce and finished with a blanket of melty cheese.
This is the kind of meal that makes you feel like you're eating something proper, but it's secretly easy enough to throw together on a busy weeknight. It's perfect on its own or as a side dish for chicken or pork.
I like to top it with sliced avocado, scallions and freshly chopped cilantro, but this Mexican-inspired black bean casserole is like a canvas for any toppings you like!
Why you'll love this black bean casserole
- Everything cooks in one pan, so you're not stuck washing a mountain of dishes after dinner.
- The flavors get even better the next day, so leftovers are something to look forward to (if there are any, that is!)
- You can easily make it your own by tossing in extra veggies, adjusting the spiciness or even adding some shredded chicken for extra protein.
What you'll need
Black beans - Packed with protein and fiber, canned black beans make the casserole super hearty without needing any meat.
Sweet potatoes - They add natural sweetness and creaminess that balances the smoky spices-plus, they're loaded with nutrients!
Bell pepper - Adds a little crunch and sweetness; I use whatever color I've got lying around.
Red onion - Milder than regular onions with a hint of sweetness that works so well with the spices.
Garlic & jalapeño - Because what's a good casserole without garlic? And the jalapeño? Just enough heat to keep things interesting.
Smoked paprika & cumin are the secret to that warm, smoky flavor that makes the whole thing taste next-level good.
Diced tomatoes - A can of tomatoes gives it just the right amount of sauciness to bring everything together.
Sweetcorn - Adds little pops of sweetness and crunch in every bite!
Cheddar cheese - Low-fat cheddar means I can pile it on without making the dish too heavy. More cheese = better, right?
Pro tip
For the best texture, cut the sweet potatoes into small, evenly sized pieces so they cook through at the same time.
How to make black bean sweet potato casserole
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large ovenproof skillet over medium heat and sauté the red onion and bell pepper until softened; add the sweet potato pieces and cook for about 5 minutes.
Next, mix in the garlic and jalapeño and cook for 1 minute until fragrant.
Then, sprinkle in the smoked paprika, cumin, oregano, salt, and black pepper, stirring for about 30 seconds.
Pour in the diced tomatoes and add the black beans and sweetcorn. Bring the mixture to a gentle simmer and cook for 10-15 minutes until the sweet potatoes are tender.
Finally, sprinkle the cheddar cheese over the mixture and bake for about 10 minutes until it's melted and lightly golden. Sprinkle fresh cilantro, and add slices of avocado and chopped scallions just before serving.
Substitutions and variations
- You can use regular potatoes or butternut squash instead of sweet potatoes.
- Add some extra protein by stirring in some shredded chicken or cooked ground beef.
- To make it vegan, use plant-based cheese or skip it altogether and top with avocado for creaminess.
Recipe tips and notes
- If you're in a hurry, give the sweet potatoes a quick head start by microwaving them for 2-3 minutes before adding them to the pan.
- Don't skimp on the cheese - that melty, golden top layer is half the reason I love this dish.
- Give it a taste before adding the cheese so you can adjust the salt and pepper to taste.
What to serve with this black bean enchilada casserole
This casserole is hearty enough to stand on its own, but here are some good ideas if you want to round up your meal:
- Warm tortillas or cornbread to scoop up all that goodness!
- Tortilla chips
- Mexican rice
- Guacamole and chips
- A dollop of sour cream or Greek yogurt on top
Leftovers and storage
- Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight!
- Reheat in the microwave for quick leftovers or in the oven at 350°F (175°C) until heated through.
- To freeze, allow the casserole to cool completely, then freeze in portions for up to 3 months. Thaw it overnight in the fridge before reheating.
If you've tried this black bean casserole recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Black Bean Casserole
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 1 medium bell pepper, diced, any color
- ½ lb (225 g) sweet potatoes, peeled and cut into ½-inch pieces
- 4 garlic cloves, finely diced
- ½ jalapeño, finely diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- 1 can (7 oz / 200g) sweetcorn, drained and rinsed
- 1 ½ cup (175 g) low-fat cheddar cheese, grated
- Fresh cilantro, avocado and scallions, to garnish
Instructions
- In a large ovenproof skillet, heat the olive oil over medium heat. Add the red onion and bell pepper, and sauté for a couple of minutes until the onion softens.1 tablespoon olive oil1 medium red onion1 medium bell pepper
- Stir in the sweet potato pieces. Cook for about 5 minutes, stirring occasionally, until they begin to soften.½ lb sweet potatoes
- Mix in the garlic and jalapeño, and cook for an additional minute until fragrant. sprinkle in the smoked paprika, cumin, oregano, salt, and black pepper. Stir for about 30 seconds to let the spices bloom.4 garlic cloves½ jalapeño1 teaspoon smoked paprika1 teaspoon ground cumin1 teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper
- Preheat your oven to to 375°F (190°C).
- Pour in the diced tomatoes, and add the black beans and sweetcorn. Stir well to combine. Bring the mixture to a gentle simmer, and cook for 10-15 minutes, stirring occasionally, until the sweet potatoes are tender. If the mixture appears too dry, add a splash of water.1 can (14 oz / 400 g) diced tomatoes1 can (14 oz / 400 g) black beans1 can (7 oz / 200g) sweetcorn
- Evenly distribute the grated cheddar cheese over the top of the mixture. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cheese has melted and developed a light golden color.1 ½ cup low-fat cheddar cheese
- Remove the casserole from the oven and let it rest for a couple of minutes. Sprinkle fresh cilantro, and add slices of avocado and chopped scallions just before serving.Fresh cilantro
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Emelye says
Have been hunting for a bean recipe that my children would eat happily and this is it! Top marks. Only issue was cooking the sweet potato. It seems to need quite a lot longer than specified to get soft enough. Thinking of pre-boiling next time. With that adjustment, it is definitely going to become a regular in our house!
MELISSA T. says
Delish! Sweet potatoes need about 10 minutes not 5 but otherwise VERY good. I would like spicier so maybe extra jalapeno or red pepper.
Peggy says
Loved this recipe! I make food in batches for lunches during the week. This was a great choice! I doubled the spices and jalapeño. I will make this again.
Linda says
Love this low cal quick fix recipe. I added cut cooked chicken one of the times I made it that added another dimension. I’m very glad you offered this delicious recipe. Thank you!
Star says
I’m making this for a meal prep. I don’t have a pepper but got a couple extra jalapeños which I’m hoping are a good substitution for the regular pepper. Anyway, could I just add the cilantro into the dish instead of only garnishing with it? (I got two packets of it and would hate to see it go to waste!) Will this be ok to keep in the fridge with the cilantro inside the dish or will it make it go bad quicker?
Alice says
Sure, you can add the cilantro to the dish; I personally love lots and lots of it!