Smoky Sweet Potato & Black Bean Casserole

(Image credit: Maria Siriano)

Serves 8

• For the casserole:
• Cooking spray or olive oil
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 (28-ounce) can fire-roasted diced tomatoes, drained of juices
• 1 (15-ounce) can black beans, drained and rinsed
• 3 cups shredded smoked mozzarella cheese (about 7 1/2 ounces), divided
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 2 cloves garlic, minced

• For serving:
• Plain yogurt
• Coarsely chopped fresh cilantro

Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or olive oil; set aside.

Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.

Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.

Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving topped with yogurt and cilantro.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

https://www.thekitchn.com/recipe-smoky-sweet-potato-amp-black-bean-casserole-239326