Sweet Potato and Black Bean Bake
A hearty oven-baked dish combining diced sweet potatoes, black beans, and corn, topped with bubbly Monterey Jack cheese.
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.
Notes
Spread the filling evenly in the dish and check the center as well as the edges. Pair with a crisp green salad or steamed vegetables. For easier assembly, prepare the components ahead and refrigerate promptly in covered containers.