Vegan Sweet Potato Black Bean Casserole – Cozy, Flavor-Packed, And Easy

This Vegan Sweet Potato Black Bean Casserole brings comfort food vibes with fresh, wholesome ingredients. It’s hearty, colorful, and loaded with flavor from roasted sweet potatoes, warm spices, and a creamy, zesty topping. Everything bakes together into a bubbly, satisfying dish that’s great for weeknights, meal prep, or casual gatherings.

You get protein, fiber, and bold Southwestern-style flavor in every bite. It’s simple to make, budget-friendly, and easy to tweak to your taste.

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Vegan Sweet Potato Black Bean Casserole - Cozy, Flavor-Packed, And Easy

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 2 large sweet potatoes, peeled and diced (about 5–6 cups)
• 2 cans black beans, drained and rinsed (about 3 cups cooked)
• 1 can fire-roasted diced tomatoes (14.5 oz), undrained
• 1 cup corn kernels (frozen or canned, drained)
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 cup low-sodium vegetable broth
• 2 tablespoons olive oil (or avocado oil)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional but great)
• Salt and black pepper, to taste
• 1 lime, zested and juiced
• Fresh cilantro, chopped (for serving)
• 1 ripe avocado, sliced or diced (for serving)
• Optional creamy topping: 1/3 cup cashew cream or tahini mixed with lime juice and water to thin
• Optional crunch: crushed tortilla chips or toasted pumpkin seeds for topping

Instructions

• Preheat the oven to 400°F (200°C).Lightly oil a 9x13-inch baking dish or similar casserole pan.
• Prep the sweet potatoes. Toss the diced sweet potatoes with 1 tablespoon olive oil, a big pinch of salt, and black pepper. Spread on a baking sheet and roast for 18–22 minutes, until just tender with light browning on the edges.
• Sauté the aromatics.While the potatoes roast, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeño. Cook for 5–6 minutes until softened.Stir in the garlic and cook 1 minute until fragrant.
• Season it up. Sprinkle in the cumin, chili powder, smoked paprika, oregano, and coriander. Stir for 30 seconds to bloom the spices.
• Build the base.Add the black beans, corn, and the can of fire-roasted tomatoes with juices. Pour in the vegetable broth and bring to a gentle simmer for 3–4 minutes. Taste and season with salt and pepper.
• Combine and assemble.Transfer the roasted sweet potatoes to the casserole dish. Pour the skillet mixture over the top and stir to blend. Squeeze in half the lime juice and add the lime zest.Adjust seasoning again if needed.
• Bake. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 10–12 minutes until bubbling and slightly thickened.
• Finish with freshness.Let the casserole rest for 5–10 minutes. Drizzle with the cashew cream or tahini-lime sauce if using. Top with cilantro and avocado.Add a squeeze of the remaining lime juice for brightness.
• Serve. Spoon into bowls and add crushed tortilla chips or pumpkin seeds for crunch if you like. It pairs well with a simple green salad or warm tortillas.

Why This Recipe Works

This casserole layers sweet potatoes, black beans, tomatoes, and corn for the perfect mix of sweet, smoky, and savory. The spices—cumin, chili powder, and smoked paprika—add depth without making it complicated.

Baking everything together helps the flavors meld while keeping the texture hearty, not mushy. A quick cashew or tahini drizzle at the end adds creamy richness without dairy. It’s the kind of dish that tastes even better the next day.

Shopping List

• 2 large sweet potatoes, peeled and diced (about 5–6 cups)
• 2 cans black beans, drained and rinsed (about 3 cups cooked)
• 1 can fire-roasted diced tomatoes (14.5 oz), undrained
• 1 cup corn kernels (frozen or canned, drained)
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 cup low-sodium vegetable broth
• 2 tablespoons olive oil (or avocado oil)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional but great)
• Salt and black pepper, to taste
• 1 lime, zested and juiced
• Fresh cilantro, chopped (for serving)
• 1 ripe avocado, sliced or diced (for serving)
• Optional creamy topping: 1/3 cup cashew cream or tahini mixed with lime juice and water to thin
• Optional crunch: crushed tortilla chips or toasted pumpkin seeds for topping

Instructions

1. Preheat the oven to 400°F (200°C).

   Lightly oil a 9×13-inch baking dish or similar casserole pan.

2. Prep the sweet potatoes. Toss the diced sweet potatoes with 1 tablespoon olive oil, a big pinch of salt, and black pepper. Spread on a baking sheet and roast for 18–22 minutes, until just tender with light browning on the edges.
3. Sauté the aromatics.

   While the potatoes roast, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeño. Cook for 5–6 minutes until softened.

   Stir in the garlic and cook 1 minute until fragrant.

4. Season it up. Sprinkle in the cumin, chili powder, smoked paprika, oregano, and coriander. Stir for 30 seconds to bloom the spices.
5. Build the base.

   Add the black beans, corn, and the can of fire-roasted tomatoes with juices. Pour in the vegetable broth and bring to a gentle simmer for 3–4 minutes. Taste and season with salt and pepper.

6. Combine and assemble.

   Transfer the roasted sweet potatoes to the casserole dish. Pour the skillet mixture over the top and stir to blend. Squeeze in half the lime juice and add the lime zest.

   Adjust seasoning again if needed.

7. Bake. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 10–12 minutes until bubbling and slightly thickened.
8. Finish with freshness.

   Let the casserole rest for 5–10 minutes. Drizzle with the cashew cream or tahini-lime sauce if using. Top with cilantro and avocado.

   Add a squeeze of the remaining lime juice for brightness.

9. Serve. Spoon into bowls and add crushed tortilla chips or pumpkin seeds for crunch if you like. It pairs well with a simple green salad or warm tortillas.

How to Store

Let the casserole cool completely before storing.

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a 350°F (175°C) oven until warmed through. For freezing, portion into freezer-safe containers and freeze for up to 2 months.

Thaw overnight in the fridge, then reheat and add fresh toppings after warming.

Benefits of This Recipe

• Balanced nutrition: Sweet potatoes provide complex carbs and vitamin A; black beans deliver plant protein and fiber. You get staying power without heaviness.
• Budget-friendly: Beans, sweet potatoes, and pantry spices keep costs down while delivering big flavor.
• Flexible and forgiving: You can swap veggies, use canned or frozen ingredients, and adjust spice levels easily.
• Meal prep hero: The flavors deepen as it sits, making it ideal for next-day lunches and freezer meals.
• Allergy-friendly: Naturally vegan and gluten-free if you use certified GF broth and chips.

What Not to Do

• Don’t skip roasting the sweet potatoes. Roasting concentrates their sweetness and prevents a mushy texture.
• Don’t drain the tomatoes. The juices help create a saucy base that thickens as it bakes.
• Don’t overbake after removing the foil. You want bubbling edges and a cohesive mix, not dry or pasty.
• Don’t forget acid and salt. Lime juice and proper seasoning make the flavors pop.
• Don’t add fresh toppings before reheating. Avocado and cilantro taste best added right before serving.

Recipe Variations

• Chipotle kick: Add 1–2 teaspoons minced chipotle in adobo for smoky heat.
• Greens boost: Fold in 2 cups chopped baby spinach or kale before baking.
• Quinoa layer: Mix 1 cup cooked quinoa into the bean mixture for extra protein and texture.
• Mole-inspired: Stir in 1 tablespoon cocoa powder and a pinch of cinnamon with the spices.
• Creamy corn swap: Replace half the broth with unsweetened plain oat milk for a richer base.
• Spice-lite version: Reduce chili powder to 1 teaspoon and skip jalapeño for a milder dish.
• Crunchy top: Sprinkle crushed tortilla chips or toasted pepitas over the casserole in the last 5 minutes of baking.

FAQ

Can I use canned sweet potatoes?

You can, but fresh is better for texture. If using canned, drain well and add them during assembly without roasting.

Expect a softer result.

What can I use instead of black beans?

Pinto beans, kidney beans, or a mix of both work great. Chickpeas also hold up nicely and add a different bite.

Is this casserole spicy?

It’s mild to medium, depending on your chili powder and whether you add jalapeño. For less heat, reduce chili powder and skip the jalapeño.

For more heat, add chipotle or cayenne.

Can I make it oil-free?

Yes. Roast the sweet potatoes on parchment with a splash of broth instead of oil and sauté the vegetables in a bit of broth. The casserole will still be flavorful.

How can I make it higher in protein?

Add cooked quinoa, edamame, or crumble in extra-firm tofu.

You can also serve with a dollop of high-protein vegan yogurt on top.

What’s the best pan size?

A 9×13-inch casserole dish works well, but any similar volume pan is fine. If using a deeper dish, add a few extra minutes to the bake time.

Can I make it ahead?

Yes. Assemble up to the baking step, cover, and refrigerate for up to 24 hours.

Bake covered for 20 minutes, then uncover and bake until bubbly.

What should I serve with it?

Try a lime-dressed cabbage slaw, a crisp green salad, or warm tortillas. Pickled onions and hot sauce make great finishing touches.

Wrapping Up

This Vegan Sweet Potato Black Bean Casserole is the kind of easy, reliable recipe you’ll keep coming back to. It’s comforting, colorful, and customizable, with ingredients you probably already have.

Make it on Sunday for the week, bring it to a potluck, or serve it as a cozy dinner topped with avocado and cilantro. Simple steps, big flavor, and leftovers that taste even better—this one checks all the boxes.