When I read a recipe that is labelled “vegan”, I automatically ignore it. Because, let’s face it, vegan foods I have tried are usually pretty blah. Trust me, you want to read about this one.
My besties, Cristianna and Lindsay, told me about this dish. I never tried their version, as they included cheese, but tried my own recipe. Surprisingly, this was an extremely simple recipe, that truly is delicious, and after looking over my ingredients, I realized it is vegan. Cool! And there is no gluten. Double cool!
This hearty vegetable casserole is very flavorful and very filling. If I’m trying to watch my weight, I always make this to eat throughout the week. But then again, I have made it for Christmas dinner as well. It is very versatile! And did I mention easy? Here are the details below.
Here’s the recipe video:
Ingredients
-3 large sweet potatoes
-2 cans black beans
-1 can whole kernel corn
-1/2 yellow onion, chopped
-1/2 cup chopped fresh cilantro (optional)
-3 tablespoons minced garlic
-2 tablespoon plus 1 teaspoon salt
-1/2 teaspoon ground black pepper
-1/4 teaspoon chipotle powder
-1/4 teaspoon smoked paprika
Directions
1. Peel sweet potatoes and chop into same-sized pieces. Place into
about 10 cups of water, with 1 tablespoon salt, and boil for at least
20 minutes. Once they are fork-tender, they are ready.
2. While potatoes are boiling, prepare other ingredients and place in
a bowl:
-rinse cans of beans and corn
-add onion, garlic, and cilantro
3. Once potatoes are done, drain and place them into a very large
bowl. Mash them until smooth.
4. Add remaining salt, pepper, chipotle powder, and paprika. Stir.
5. Add all vegetables to the potatoes and stir until well-mixed.
6. Spray an oven-safe dish and add the casserole. Cook at 350
degrees for 20 minutes.
7. Add more cilantro on the top when serving, if you like cilantro.
Mexican Sweet Potato Casserole (Vegan and Gluten Free!)
Ingredients
- 3 large sweet potatoes
- 2 cans black beans
- 1 can whole kernel corn
- 1/2 yellow onion, chopped
- 1/2 cup chopped fresh cilantro optional
- 3 garlic cloves, minced or 3 tbsps minced garlic
- 1/2 tsp black pepper
- 2 tbsps salt, plus 1 tsp
- 1/4 tsp chipotle powder
- 1/4 tsp smoked paprika
Instructions
- Peel sweet potatoes and chop into same-sized pieces. Place into about 10 cups of water, with 1 tablespoon salt, and boil for at least20 minutes. Once they are fork-tender, they are ready.
- While potatoes are boiling, prepare other ingredients and place in a bowl:-rinse cans of beans and corn-add onion, garlic, and cilantro
- Once potatoes are done, drain and place them into a very largebowl. Mash them until smooth.
- Add remaining salt, pepper, chipotle powder, and paprika. Stir.
- Add all vegetables to the potatoes and stir until well-mixed.
- Spray an oven-safe dish and add the casserole. Cook at 350degrees for 20 minutes.
- Add more cilantro on the top when serving, if you like cilantro.
