Sweet Potato & Black Bean Mexican Casserole [vegetarian]

Name: Sweet Potato & Black Bean Mexican Casserole [vegetarian]
Prep time: 20 min
Total time: 30 min
Ingredients: 400g sweet potatoes [14 oz]; 400g can chopped tomatoes [14 oz]; 400g can black beans - rinsed and drained [14 oz]; 175g frozen corn [6 oz]; 1 red pepper; 1 onion; 4 garlic cloves (crushed); 1 1/2 tsp ground cumin; 1 1/2 tsp ground coriander; 1 1/2 tsp smoked paprika; 1/2 to 1 tsp chilli powder; 100g grated cheddar [3.5 oz]; 300ml single cream [10.5 fl oz]; juice of 1 lemon; small bunch of fresh coriander; olive oil; salt & pepper

Published on October 5, 2016 | By theflexitarian |

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- Prep Time
- 20 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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Juicy and colourful, this Sweet Potato & Black Bean Mexican Casserole is bursting with flavours and goodness.

This dish is quick and easy to make. Very versatile, it suits many occasions from family dinner to casual entertaining.

I developed this recipe as part of my collaboration with Panasonic “Experience Fresh” campaign.

Using the Panasonic MK-F800 2-in-1 Food Processor and Blender to chop, cut and slice the vegetables, I saved some precious preparation time.

The recipe method below details all the different parts of equipment I needed (with alternative methods if you do not have a food processor).

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Ingredients

400g sweet potatoes [14 oz]
400g can chopped tomatoes [14 oz]
400g can black beans - rinsed and drained [14 oz]
175g frozen corn [6 oz]
1 red pepper
1 onion
4 garlic cloves (crushed)
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp smoked paprika
1/2 to 1 tsp chilli powder
100g grated cheddar [3.5 oz]
300ml single cream [10.5 fl oz]
juice of 1 lemon
small bunch of fresh coriander
olive oil
salt & pepper

Instructions

Preheat oven to 200C/fan 180C/gas 6.
Heat the single cream in a small saucepan with 2 crushed garlic cloves. Remove from heat as soon as it starts boiling. Season with salt and pepper. Leave on the side to infuse.
Chop the onion with the knife blade of your food processor. (Alternatively, chop finely with a knife).
Remove stem and seeds from red pepper. Cut in small pieces with the Julienne blade of your food processor. (Alternatively, cut in 1cm dice with a knife).
Heat some olive oil in an oven proof shallow casserole.
Add chopped onion, 2 cloves of crushed garlic and chopped red pepper. Add ground cumin, ground coriander, smoked paprika and chilli powder.
Fry gently for 3 mins or so until soft.
Add chopped tomatoes, black beans and frozen corn. Cook under medium heat for 3 mins.
Add chopped coriander. Season to taste with lemon juice, salt and pepper.
Peel sweet potatoes and cut into thin slices using the thick slicing blade of your food processor. (Alternatively use a mandoline to cut sweet potatoes into thin slices).
Mix half of the grated cheese in the bean mixture.
Spread sweet potato on top in an even layer.
Pour cream mixture evenly on top of the casserole, followed by the other half of the cheese.
Place in the oven for 30 mins or so, until the top is golden and the potatoes are soft.
Once cooked, leave to set for 10 mins outside the oven before serving.