Ingredients
4 tbsp. vegetable oil, divided, plus more for dish
3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2" cubes
1 1/2 tsp. kosher salt
1 yellow onion, finely chopped
1 red bell pepper, seeds and ribs removed, finely chopped
2 cloves garlic, finely chopped
1 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1 (14.5-oz.) can black beans
1 (14.5-oz.) can diced tomatoes
1 (14.5-oz.) can tomato sauce
1 c. fresh or frozen corn kernels
2 c. shredded colby Jack cheese
2 scallions, sliced (about 1/4 cup)
Sour cream, for serving
Preparation
Step 1Preheat oven to 400°. Rub a 13"-by-9" glass baking dish with oil. On a baking sheet, toss potatoes, 2 tablespoons oil, and 1/2 teaspoon salt.Step 2Roast potatoes until lightly browned and cooked through, 15 to 20 minutes. Let cool slightly. Reduce oven temperature to 350°.Step 3Meanwhile, in a large skillet over medium heat, heat remaining 2 tablespoons oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add bell pepper, garlic, chili powder, cumin, and oregano and cook, stirring occasionally, until pepper is just slightly softened and spices are fragrant, about 2 minutes more. Stir in beans, tomatoes, tomato sauce, corn, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until heated through, 1 to 2 minutes.Step 4Pour half of chili into prepared dish. Sprinkle with half of potatoes. Top with remaining chili and potatoes.Step 5Cover with foil and bake casserole until bubbling around the edges and hot in the center, 20 to 25 minutes. Uncover, top with cheese, and continue to bake until cheese is melted, 4 to 6 minutes more.Step 6Sprinkle with scallions and serve with sour cream alongside.
Read on for more tips and information on this comforting casserole. Looking for more healthy vegetarian dinners? Check out these vegan crunchwraps—they’re out of this world. Can I add meat? Well, you could, but one of the things we love most about this casserole is that it doesn’t need it. Between the black beans, the corn, the tomatoes, and those sweet potatoes, there’s a lot going on, and adding meat might actually make it too busy. Don’t worry—by the time this casserole hits the table, bubbling around the edges, covered in cheese, you won’t be missing the meat. We promise! Can I use a different cheese? Absolutely. We’ve opted for colby Jack cheese, but feel free to sub it out for any cheese that melts well and works with this casserole’s Southwestern vibe. You could try cheddar, Monterey Jack, or even pepper Jack for an extra kick. Can I make this ahead of time? You sure can! If you’re making it in advance, we’d recommend assembling the entire casserole (minus the cheese topping) without baking. Cover refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature while you’re preheating the oven and then follow the directions to bake at 350°, as stated in the recipe. What do I serve with this? One of the best things about this casserole is that it’s basically a complete meal by itself. If you want to serve it with sides, try pairing it with this simple kale salad or a tangy red cabbage slaw. Or, if you want to get another carb in there, make this classic cornbread—it’s a winner for sure. Can I freeze this? Sure thing. You can freeze the whole casserole before it’s been baked (again, we’d recommend leaving off the cheese in this case), or you can freeze any leftovers from the baked casserole; just be sure to let them cool down before you transfer them to an airtight container. Frozen, this casserole should stay good for 3 months. Made this? Let us know what you think in the comments below.
