Black Bean Sweet Potato Casserole

Black Bean Sweet potato casserole

This is a delicious, savory casserole that is balanced, colorful and hearty. Easy to make ahead and enjoy leftovers.

---

Ingredients:

• 3 medium sweet potatoes, peeled and cubed

• 1 lb boneless, skinless chicken breasts (or thighs), cooked and shredded or chopped

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) diced tomatoes (fire-roasted for extra flavor, if desired)

• 1 small can green chilis

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp paprika

• ½ tsp garlic salt

• Salt and pepper to taste

• 1 cup shredded cheese (optional, use dairy-free if needed)

• 2 tbsp olive oil

• Fresh cilantro for garnish

• 1-2 medium avocados for topping

• Optional - salsa and/or sour cream for topping

Instructions:

1. Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish.

2. In a large mixing bowl, toss the sweet potato cubes with olive oil, salt, pepper, and spices (chili powder, cumin, paprika, and garlic salt). Spread them in a single layer on a baking sheet 

3. Add chicken to baking sheet (can use the same sheet as the sweet potatoes are on) and roast for about 20 minutes or until potatoes begin to soften and chicken is heated to 165 degrees.

4. Sauté the onion in a skillet with a little olive oil over medium heat until soft (about 5 minutes). Add the minced garlic and cook for another 1-2 minutes until fragrant.

5. In a large bowl, combine the roasted sweet potatoes, shredded chicken, black beans, diced tomatoes, sautéed onion, and garlic. Mix well.

6. Pour the mixture into the greased baking dish. Top with cheese if desired.

7. Bake for 20-25 minutes, until everything is heated through and the cheese is bubbly.

8. Remove from the oven and let cool slightly. Garnish with fresh cilantro, avocado and salsa before serving.

This casserole is a balanced, hearty meal on its own but also pairs well with a side of salad.