![Sweet Potato & Black Bean Mexican Casserole [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/09/Sweet-Potato-Black-Bean-Mexican-Casserole-vegetarian-by-The-Flexitarian-v800-300x300.jpg)
Sweet Potato & Black Bean Mexican Casserole
Juicy and colourful, this Sweet Potato & Black Bean Mexican Casserole is bursting with flavours and goodness.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g sweet potatoes
- 400 g can chopped tomatoes
- 400 g can black beans - rinsed and drained
- 175 g frozen corn
- 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
- 100 g grated cheddar
- 300 ml single cream
- 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 ovenproof 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 them 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 the 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.
Nutrition
Serving: 250gCalories: 390kcalCarbohydrates: 39gProtein: 12gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 73mgSodium: 516mgPotassium: 805mgFiber: 9gSugar: 6gVitamin A: 11141IUVitamin C: 39mgCalcium: 235mgIron: 3mg