South American Bean and Sweet Potato Bake

Bursting with vibrant flavors and wholesome ingredients, this South American Bean and Sweet Potato Bake is a hearty and nutritious twist on a classic casserole. Packed with seasoned black beans, kidney beans, sweet roasted potatoes, and colorful veggies, this dish is infused with aromatic spices like cumin, smoked paprika, chili powder, and a touch of cinnamon for a uniquely bold flavor profile. Perfect for cozy dinners or meal prepping, it’s both vegetarian and gluten-free, with the option to add melty shredded cheese for extra indulgence. Ready in just over an hour, this easy bake combines warming flavors and satisfying textures, making it a crowd-pleaser for your next family meal. Garnish with fresh cilantro for a bright finishing touch!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 large red bell pepper
• 3 large garlic cloves
• 1 15-ounce can black beans
• 1 15-ounce can kidney beans
• 1 15-ounce can diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 0.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 cup vegetable stock
• 1 cup shredded cheese (optional, for topping)
• 2 tablespoons cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish with a small amount of olive oil or cooking spray.

Step 2

Peel the sweet potatoes and cut them into 1/2-inch cubes. Spread them out on a baking tray, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast in the oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through.

Step 3

Meanwhile, finely chop the onion, dice the red bell pepper, and mince the garlic cloves.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté for 5 minutes, or until softened.

Step 5

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 6

Drain and rinse the black beans and kidney beans. Add them to the skillet along with the can of diced tomatoes (including its juices).

Step 7

Stir in the ground cumin, smoked paprika, chili powder, ground cinnamon, salt, and pepper. Mix well to coat the beans and vegetables with the spices.

Step 8

Pour the vegetable stock into the skillet and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.

Step 9

Once the sweet potatoes are done roasting, transfer them to the prepared casserole dish. Spread the bean and vegetable mixture evenly over the sweet potatoes.

Step 10

If using shredded cheese, sprinkle it over the top of the casserole.

Step 11

Bake in the preheated oven for 15-20 minutes, or until the casserole is bubbling and the cheese (if added) is melted and golden.

Step 12

Remove from the oven and let it cool slightly. Garnish with chopped cilantro if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2188.7g)

Amount per serving	% Daily Value*
Calories	1967.5

Total Fat 73.0g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 120mg	0%
Sodium 6679.8mg	0%
Total Carbohydrate 267.6g	0%
Dietary Fiber 72.3g	0%
Total Sugars 49.3g
Protein 87.2g	0%

Vitamin D 24IU	0%
Calcium 1639.9mg	0%
Iron 23.8mg	0%
Potassium 3161.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 16.8%

Carbs: 51.6%