Sweet Potato and Black Bean Casserole with a Crunchy Pecan Topping
This Southwestern-inspired casserole is a hearty and flavorful dish that's perfect for a weeknight meal or a casual gathering. The sweet potatoes provide a natural sweetness, while the black beans and corn add protein and fiber. The green chilies and red bell peppers provide a bit of heat and spice, and the crunchy pecan topping adds a satisfying crunch. This casserole is easy to make and can be tailored to your own taste preferences. You can add more or less chili powder to taste, or you can swap out the black beans for another type of bean, such as pinto beans or kidney beans.
This recipe was inspired by a dish that I had at a restaurant in Santa Fe, New Mexico. I was immediately drawn to the combination of sweet potatoes, black beans, and corn, and I knew that I had to try to recreate it at home. After a few tries, I came up with this recipe, which is now one of my go-to dishes for casual gatherings. It's always a hit with my friends and family, and it's a great way to use up leftover sweet potatoes.
Prep time: 20 | Cook time: 45 | Serves: 6
Ingredients
4 medium sweet potatoes, peeled and cubed
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (4 ounce) can diced green chiles, undrained
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon chili powder
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Combine all ingredients in a large bowl and stir to combine.
Pour mixture into a 9x13 inch baking dish.
Bake for 30 minutes, or until sweet potatoes are tender.
While casserole is baking, prepare pecan topping.
In a small bowl, combine pecans, brown sugar, and flour.
Sprinkle topping over casserole and bake for an additional 15 minutes, or until topping is golden brown.
Let cool for 10 minutes before serving.
Why It Works
The combination of sweet potatoes, black beans, and corn provides a good balance of sweetness, protein, and fiber.
The green chilies and red bell peppers add a bit of heat and spice, which helps to balance out the sweetness of the sweet potatoes.
The crunchy pecan topping adds a satisfying crunch and a bit of extra flavor.
This casserole is easy to make and can be tailored to your own taste preferences.