Sweet Potato & Black Bean Casserole

Total Time: 50 minutes | Active Time: 25 minutes | Yield: 6 servings

Ingredients

1 tablespoon extra-virgin olive oil

1 1/4 pounds sweet potatoes, peeled and cut into 1/2-inch cubes

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (14.5 ounce) can fire-roasted diced tomatoes, drained

1 (4 ounce) can mild diced green chiles, drained

1 (15 ounce) can no-salt added black beans, rinsed & drained

3/4 cup canned no-salt added sweet corn, drained

1 1/4 cups shredded cheese, divided

2 scallions, thinly sliced

1 lime, cut into wedges

Directions

1. Preheat oven to 400°F. Coat a 9×13″ baking dish with cooking spray.

2. Heat oil in a large skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, until slightly tender, 10 to 12 minutes. Add chili powder, cumin, salt, and pepper and cook, stirring for 30 seconds. Stir in tomatoes and green chiles and cook while stirring for 1 minute. Remove from heat and stir in black beans, corn, and 3/4 cup of cheese.

3. Transfer the mixture to the baking dish and spread evenly. Add the remaining 1/2 cup of cheese on top. Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 8 minutes. Top with scallions and serve with lime wedges.

Storage: Store leftovers in airtight containers in the fridge for up to four days.

Photo & Recipe Credit: EatingWell.com