The combination of flavors in this casserole will drive you mad in a good way. There’s the sweet potato which provides that sweet and rich taste. It will be the balancing factor for all other flavors. Then there’s the black beans which provides that certain texture that makes this dish more interesting. And then there’s the overflow of cheese- the most amazing thing that ever touched this casserole (cheese lover here)! This is a dish that everyone will surely appreciate.
See what our friends from The Kitchn have to say about this recipe:
“This gluten-free, vegetarian casserole uses both smoked mozzarella cheese and smoky paprika to liven up sweet potatoes and black beans, and it’s hearty enough to serve as a main or side dish.”
And the best thing about it was just revealed- it’s vegetarian, which means it’s healthy. But then again, no one will mind if it’s this flavorful. They will just enjoy this.
Ingredients
For the casserole:
Pam Cooking spray or Bertolli olive oil
2 tablespoons Bertolli olive oil
1 medium yellow onion, diced
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 (28-ounce) can Hunt’s fire-roasted diced tomatoes, drained of juices
1 (15-ounce) can Great Value black beans, drained and rinsed
3 cups shredded Sargento smoked mozzarella cheese (about 7 1/2 ounces), divided
1 tablespoon McCormick smoked paprika
1 tablespoon kosher salt
2 cloves garlic, minced
For serving:
Great Value Plain yogurt
Coarsely chopped fresh cilantro
Instructions
Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with cooking spray or olive oil; set aside.
Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.
Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.
Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving topped with yogurt and cilantro.
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Quick Tip: Don’t use smoked Gouda, which is drier and doesn’t melt as nicely.
Thanks again to The Kitchn for this amazing recipe.
