Recipe Idea: Sweet Potato Black Bean Casserole (Vegan, Gluten Free)
Hi. It’s Lois at Recipe Idea Shop, telling you about a delicious Sweet Potato Black Bean Casserole I made over the weekend for a Quaker potluck meal. It is gluten free and vegan, and really scrumptious. It is based on a Tex-Mex recipe from Moosewood Restaurants New Classics cookbook, one of my all-time favorite cookbooks. You can trust a Moosewood recipe.
I didn’t want my Sweet Potato Black Bean Casserole to be too spicy, so I switched up the spices a bit and added some mandarin oranges. The original recipe called for one jalapeño pepper and some cayenne. I have found that Don and my friends like a milder blend of spices. So I used just a little hot Hungarian paprika instead of cayenne and left the jalapeño pepper out. I added a diced green pepper, too.
The result was delicious and filling. I think you will like it. Please comment when you make it and let me know how you like it. I know you’re gonna love it.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
Sweet Potato Black Bean Casserole
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 small red onion chopped
- 1 green pepper seeded and diced
- 2 garlic cloves minced
- 3 large sweet potatoes peeled and cut into 1/2" cubes (about 6 cups)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1-1/2 cups frozen corn kernels
- 1-1/2 cups cooked black beans 15-ounce can, rinsed and drained
- 1/2 cup orange juice
- 1/2 teaspoon hot paprika optional
- 1/4 cup mandarin oranges diced
- Sour cream and sliced scallions for garnish (optional)
In a large pot, heat the oil over medium heat until hot.
Add the onion and green pepper and cook over medium heat until the onion is translucent, about 10 minutes.
Add the garlic and continue cooking for about 30 seconds.
Add the sweet potato cubes, cover the pot and continue cooking until the potatoes are cooked through and still a little crisp.
Add the coriander, cumin, and salt.
Add the corn and beans; stir. Continue cooking for a few minutes.
Add the orange juice and mandarin orange bits. Stir.
Add the paprika (if using), and continue to cook until everything is hot.
Serve immediately, garnished with sliced scallions and/or sour cream, if desired.
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