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In the world of wholesome dining, few dishes capture the essence of nutrition and flavor quite like Sweet Potato & Black Bean Delight. This vibrant and nutritious dish not only offers a feast for the eyes but also serves as a powerhouse of essential nutrients, making it an ideal choice for health-conscious individuals and families alike. Whether you follow a vegetarian, vegan, or omnivorous diet, this delightful recipe caters to various dietary preferences, bringing everyone to the table for a satisfying meal.

Sweet Potato and Black Bean Casserole

Discover the vibrant flavors of Sweet Potato & Black Bean Delight, a nutritious dish perfect for any dietary preference! Packed with the goodness of sweet potatoes, black beans, fresh corn, and colorful veggies, this recipe is both satisfying and wholesome. Easy to prepare and deliciously versatile, it’s ideal for gatherings or family dinners. Get inspired to create a colorful meal that brings everyone together! #HealthyEating #PlantBased #SweetPotato #BlackBeans #VeggieDelight #EasyRecipes
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Ingredients
  

3 large sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper

2 tablespoons olive oil

1 cup shredded cheddar cheese (or vegan cheese for a plant-based option)

1/4 cup fresh cilantro, chopped (for garnish)

1/2 cup vegetable broth or water

Optional: sliced jalapeños for added heat

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot, boil diced sweet potatoes in salted water for about 10-15 minutes until tender. Drain and set aside.

      In a large skillet, heat olive oil over medium heat. Add diced red onion and sauté for 3-4 minutes until translucent.

        Add minced garlic, red bell pepper, and sauté for an additional 2-3 minutes until softened.

          Stir in black beans, corn, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 2-3 minutes until everything is heated through.

            In a large mixing bowl, combine the strained sweet potatoes with the black bean mixture. Gently fold in the vegetable broth or water to ensure moisture.

              Transfer the mixture into a greased 9x13 inch casserole dish. Spread it evenly.

                Sprinkle the shredded cheese over the top of the casserole.

                  Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

                    After 25 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.

                      Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and optional sliced jalapeños before serving.

                        Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6