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–+ servings
Cheesy Sweet Potato and Black Bean Bake – vegetarian recipe
Stav Kogan

Cheesy Sweet Potato and Black Bean Bake

A comforting, nutritious, and incredibly easy one-pan wonder. This vibrant, protein-packed casserole features sweet potatoes, black beans, and edamame in a creamy, cheesy sauce with a subtle kick from green chiles.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 378 serving
Calories: 378
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (475 ml) water
  • 1 1/2 cups (225 g / 7.9 oz) chopped, peeled sweet potato
  • 1 cup (185 g / 6.5 oz) uncooked long grain white rice
  • 1 teaspoon (6 g / 0.21 oz) salt, divided
  • 1 15-ounce / 425 g (15 oz) can black beans, rinsed and drained
  • 1 1/2 cups (225 g / 7.9 oz) frozen shelled edamame, thawed
  • 1 cup (113 g / 4 oz) shredded Monterey Jack cheese, divided
  • 1 cup (230 g / 8.1 oz) sour cream
  • 1 4-ounce / 113 g (4 oz) can diced green chile peppers, undrained
  • 1/4 cup (25 g / 0.88 oz) chopped green onions
  • 2 tablespoons (16 g / 0.56 oz) all-purpose flour
  • 1 tablespoon (15 ml / 0.5 fl oz) snipped fresh sage
  • 2 cloves garlic, minced
  • Toasted pumpkin seeds, pepitas, for serving, optional
  • To make this dish vegan, simply swap the Monterey Jack cheese for your favorite dairy-free shredded cheese and use a plant-based sour cream alternative.
  • For a boost of whole grains and a nuttier flavor, substitute the white rice with brown rice or quinoa. You may need to adjust the cooking time and liquid amount accordingly.
  • This casserole is perfect for meal prep! Assemble it completely, cover, and refrigerate for up to 2 days before baking. You may need to add 5-10 minutes to the bake time when cooking from cold.

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. In a medium saucepan, bring the water to a rolling boil.
  3. Stir in the chopped sweet potato, uncooked rice, and 1/2 teaspoon (10 ml / 0.3 fl oz) of salt.
  4. Bring it back to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until all the liquid has been absorbed and the rice is tender.
  5. While the rice and sweet potatoes are cooking, prepare the creamy base.
  6. In a large mixing bowl, combine the rinsed black beans, thawed edamame, half of the shredded Monterey Jack cheese (1/2 cup / 56 g / 1.98 oz), sour cream, undrained green chiles, chopped green onions, flour, fresh sage, minced garlic, and the remaining 1/2 teaspoon (10 ml / 0.3 fl oz) of salt.
  7. Once the rice mixture is cooked, gently fold it into the bowl until everything is well combined.
  8. Pour the mixture into an ungreased 2-quart / 1. 9-liter casserole dish and spread it into an even layer.
  9. Sprinkle the remaining half of the Monterey Jack cheese over the top.
  10. Bake uncovered for 30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.
  11. Let it rest for a few minutes before serving.
  12. Garnish with toasted pumpkin seeds, if desired.

Nutrition

Calories: 378kcalCarbohydrates: 48gProtein: 16gFat: 15g

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