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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. Preheat the oven to 400°F (200°C). Lightly oil a 9x13-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.