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.