Sweet Potato Black Bean Casserole Recipe 425 Food

BLACK BEAN CASSEROLE

Steps:

• Preheat the oven to 400 F.
• Dice the sweet potatoes into small bite-sized pieces.
• Cut onion, add to a large bowl and combine with the lime juice and taco seasoning.
• Drain black beans and corn and add to the onions.
• Add sweet potatoes and salsa to the bean mixture and stir.
• Last dice the tortillas into small squares and add to the bowl.
• Spread into a greased 9x13 dish and top with the shredded cheese.
• Bake for 25 minutes.
• Serve!

SWEET POTATO AND BLACK BEAN BAKE

Steps:

• Heat up 2 tbsp of olive oil in a heavy bottom pan or a casserole pot.
• Add diced onion and fry it off on a low heat until almost translucent, stirring from time to time.
• Add diced-up garlic, continue frying for another minute or so.
• Mix all the dry spices into the onion and garlic. Fry them off for another minute, stirring the whole time.
• Add in all the tomatoes and their juices. Once in the pan, break the tomatoes down with a wooden spoon. Add a can full of water and allow the sauce to simmer gently for about 30 minutes.
• Once the pan gets dry, add another can full of water and continue simmering the sauce until until tomatoes break apart and the sauce thickens. It needs to be thick for this dish or else the bake gets watery.
• Season with salt and pepper to taste.
• Preheat the oven up to 180° C / 355° F and grease a baking dish with 1 tbsp of olive oil.
• Spread ½ cup (120 ml) of tomato sauce at the bottom of the dish.
• Slice sweet potatoes with a mandolin to achieve 3 mm / 0.1" thick slices. I don't recommend slicing them by hand (unless you are a pro) as the slices need to be exactly the same thickness for them to cook at the same time and this is really hard to do using a knife.
• Place a layer of sweet potato on the tomato sauce making sure the slices overlap slightly. Sprinkle with salt, oregano and smoked paprika.
• Next spread on a can's worth of black beans. Season with a bit of salt and cumin.
• Follow with another layer of sweet potato. Again overlap them slightly and season with salt, oregano and smoked paprika.
• Spread the second can of drained beans on top of the potatoes. Season with a bit of salt and cumin.
• Follow up with a third layer of sweet potato. Again overlap them slightly and season with salt, oregano and smoked paprika.
• Finally, spread the rest of the tomato sauce on top - you should have just under ¾ cup left.
• Cover with a piece of tin foil and bake for about 60 minutes - give or take - until the sweet potato is cooked through and a knife slides right in.
• Sprinkle with shredded vegan cheese and bake (no cover this time) for about 10-15 minutes, until the cheese has melted.

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

SWEET POTATO BLACK BEAN CASSEROLE RECIPE - (4.2/5)

Steps:

• ◾Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with a natural cooking spray; set aside. ◾In a large bowl, combine diced sweet potato, black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon. ◾Spread ½ cup salsa on the bottom of the baking dish. Arrange a tortilla on top, ripping into strips to get the right fit. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining ½ cup salsa over the sweet potato/black bean layer. ◾Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese, if using. ◾Bake, uncovered, 20-25 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, and/or avocado, if desired.

BLACK BEAN-SWEET POTATO SKILLET

Steps:

• In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

SWEET POTATO AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
• Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
• Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
• Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
• Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
• In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.

SWEET POTATO & BLACK BEAN CHILLI WITH ZESTY QUINOA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
• Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you've cut it - this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.