Sweet Potato Black Bean Casserole (Vegan, Gluten Free) is a scrumptious way to eat two of my favorites, black beans and sweet potatoes. It’s a quick meal-in-one that is a little bit sweet and a little bit spicy.
July 3 is “Eat Beans Day,” and my favorite beans are black beans. What’s yours? I love pairing black beans with sweet potatoes and corn; the combination is terrific.
I created this Sweet Potato Black Bean Casserole 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. This recipe is good as a main dish or a side dish and it is gluten free and vegan so most people can eat it.
The Moosewood recipe looked a bit 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. It’s scrumptious!
What You Need
You will need measuring cups and spoons, knife, cutting board and a good pan set. The hot paprika is amazing. I use it all the time.
Sweet Potato Black Bean Casserole Recipe
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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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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