This casserole is a great way to enjoy all the flavors of a Mexican-inspired dish while staying on track with healthy eating goals. The natural sweetness of roasted sweet potatoes pairs beautifully with smoky spices, savory beans, and tangy salsa. It’s vegetarian, gluten-free, and can be easily customized to fit your dietary needs. Plus, it’s a one-dish meal that’s both comforting and energizing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet potatoes
Black beans
Corn kernels (fresh, frozen, or canned)
Red bell pepper
Red onion
Olive oil
Garlic
Ground cumin
Chili powder
Smoked paprika
Salt and pepper
Salsa
Shredded cheese (cheddar or Mexican blend)
Fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)
Directions
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes, then toss them with olive oil, salt, pepper, cumin, chili powder, and smoked paprika. Spread them on a baking sheet and roast for about 25–30 minutes until tender.
In a large mixing bowl, combine the roasted sweet potatoes, drained black beans, corn, diced red bell pepper, chopped red onion, minced garlic, and salsa. Stir until well mixed.
Transfer the mixture to a greased casserole dish and top with shredded cheese.
Bake at 375°F (190°C) for 15–20 minutes or until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve with lime wedges if desired.
Servings and timing
This recipe makes approximately 6 servings. Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
Add meat: Mix in cooked ground turkey or shredded chicken for extra protein.
Vegan version: Use dairy-free cheese or skip it entirely.
Spicy kick: Add diced jalapeños or a dash of cayenne pepper.
Grain addition: Stir in cooked quinoa or brown rice to bulk it up.
Topping twist: Sprinkle crushed tortilla chips on top before baking for a crunchy finish.
Cheese swap: Use Monterey Jack, pepper jack, or a vegan cheese blend.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or warm in a 350°F oven for about 10–15 minutes until heated through. This casserole also freezes well—just let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
How do I make this casserole vegan?
Simply use plant-based cheese or omit the cheese altogether. The flavors will still be delicious.
Can I use canned sweet potatoes?
It’s best to use fresh sweet potatoes for roasting, as canned ones may become mushy and overly sweet.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check any packaged ingredients like salsa or cheese.
Can I make this dish ahead of time?
Absolutely. You can prepare the casserole up to a day in advance and refrigerate it before baking.
Can I freeze the casserole?
Yes, the casserole freezes well. Make sure it’s fully cooled before freezing. Reheat from thawed for best texture.
What can I serve with this casserole?
It pairs well with a side salad, avocado slices, tortilla chips, or a dollop of Greek yogurt or sour cream.
Can I add other vegetables?
Definitely. Try adding zucchini, spinach, or chopped tomatoes for extra nutrients.
What type of salsa should I use?
Use your favorite salsa—chunky, smooth, mild, or spicy. Just make sure it’s not too watery to avoid sogginess.
Can I prepare this in a slow cooker?
Yes, though the texture will be softer. Cook on low for 4–5 hours after combining the ingredients.
How do I make it less spicy?
Reduce or omit chili powder and use a mild salsa. Avoid adding jalapeños or hot sauce.
Conclusion
This Healthy Mexican Sweet Potato Casserole is the ultimate combination of comfort, nutrition, and bold flavor. It’s easy to prepare, endlessly adaptable, and sure to be a hit with everyone at the table. Whether you’re feeding a family or meal prepping for the week, this wholesome dish is a tasty and satisfying choice.
This Healthy Mexican Sweet Potato Casserole is a flavorful, nutritious, and hearty dish combining roasted sweet potatoes, black beans, corn, and bold Southwestern spices. Perfect for weeknight dinners or meal prep, it’s gluten-free, vegetarian, and easy to customize.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings
Category:Main Dish
Method:Baking
Cuisine:Mexican
Diet:Vegetarian
Ingredients
3 medium sweet potatoes, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 small red onion, chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 cup salsa (your choice of chunky or smooth)
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C).
Peel and cube the sweet potatoes, then toss them with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
In a large bowl, combine roasted sweet potatoes, black beans, corn, red bell pepper, red onion, garlic, and salsa. Stir until well combined.
Transfer the mixture to a greased casserole dish and top with shredded cheese.
Bake at 375°F (190°C) for 15–20 minutes or until cheese is melted and bubbly.
Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
To make it vegan, use plant-based cheese or omit cheese entirely.Add diced jalapeños or cayenne pepper for extra heat.Mix in cooked quinoa or brown rice to make it more filling.Top with crushed tortilla chips before baking for added crunch.Store in an airtight container in the fridge for up to 4 days.Freezes well for up to 3 months; thaw overnight in the fridge before reheating.
