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Healthy Mexican Sweet Potato Casserole

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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.

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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. In a large bowl, combine roasted sweet potatoes, black beans, corn, red bell pepper, red onion, garlic, and salsa. Stir until well combined.
  4. Transfer the mixture to a greased casserole dish and top with shredded cheese.
  5. Bake at 375°F (190°C) for 15–20 minutes or until cheese is melted and bubbly.
  6. 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.

Nutrition

Find it online: https://cookibly.com/healthy-mexican-sweet-potato-casserole/