Sweet Potato and Black Bean Bake
Sweet Potato and Black Bean Bake
Sweet Potato and Black Bean Bake combines diced sweet potatoes, black beans, corn in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Diced sweet potatoes — 2 lb, cut evenly
- Black beans — 1 can (15 oz), drained
- Corn — 1 1/2 cups
- Diced tomatoes — 1 can (14.5 oz), drained
- Taco seasoning — 1 tablespoon, or to taste
- Monterey Jack cheese — 1 1/2 cups, shredded or thinly sliced
- Salt, to taste after adding sauces and cheese
Preparation notes
Cut the potatoes into even pieces and parboil until nearly tender, then drain well. This helps the filling cook evenly rather than leaving firm potato pieces under a browned topping.
Directions
Prepare the components as described above before assembling the dish.
- Preheat your oven to 375°F.
- Roast the diced sweet potato cubes in the oven until they’re tender.
- In a large mixing bowl, combine the roasted sweet potatoes with black beans, corn, diced tomatoes, and taco seasoning.
- Transfer this delicious mixture to a baking dish and sprinkle Monterey Jack cheese generously on top.
- Bake in the preheated oven for about 20 minutes or until the cheese is bubbly and golden.
Continue baking as necessary until the center is hot and the edges are bubbling. Potatoes should be tender when pierced with a knife. If the topping browns too quickly, cover loosely with foil. Rest for 10 minutes before serving.
Tips for a better bake
- Spread the filling evenly in the dish and check the center as well as the edges. A golden topping can be ready before the filling underneath is hot.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Sweet Potato and Black Bean Bake
Ingredients
Main Ingredients
- 2 lb Diced sweet potatoes Cut evenly
- 1 can (15 oz) Black beans Drained
- 1.5 cups Corn
- 1 can (14.5 oz) Diced tomatoes Drained
- 1 tablespoon Taco seasoning Or to taste
- 1.5 cups Monterey Jack cheese Shredded or thinly sliced
- Salt To taste after adding sauces and cheese
Instructions
Preparation
- Cut the potatoes into even pieces and parboil until nearly tender, then drain well.
- Preheat your oven to 375°F.
Cooking
- Roast the diced sweet potato cubes in the oven until they're tender.
- In a large mixing bowl, combine the roasted sweet potatoes with black beans, corn, diced tomatoes, and taco seasoning.
- Transfer this delicious mixture to a baking dish and sprinkle Monterey Jack cheese generously on top.
- Bake in the preheated oven for about 20 minutes or until the cheese is bubbly and golden.
- Continue baking as necessary until the center is hot and the edges are bubbling. Potatoes should be tender when pierced with a knife.
- If the topping browns too quickly, cover loosely with foil. Rest for 10 minutes before serving.
