Ingredients
Scale
- 4 medium sweet potatoes
- 1 can black beans
- 1 cup corn
- 1 red bell pepper
- 1 small red onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cheese
- 1 cup vegetable broth
Instructions
- Preheat your oven to 375°F (190°C).
- Boil cubed sweet potatoes for about 10 minutes until fork-tender; drain and set aside.
- In a skillet, sauté diced onion and bell pepper in olive oil for 5 minutes; add minced garlic and cook for an additional minute.
- In a mixing bowl, combine sweet potatoes, black beans, corn, sautéed veggies, spices, lime juice, salt, and pepper.
- Layer half of the mixture in a greased baking dish; top with half of the cheese. Repeat layers.
- Pour vegetable broth around the edges of the casserole.
- Cover with foil and bake for 30 minutes; uncover and bake for an additional 15 minutes until cheese is melted.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/8 of casserole (approx. 220g)
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg