Recipe Review
Sweet Potato Black Bean Casserole Review

Sweet Potato Black Bean Casserole Review

This recipe I tried is from Kim’s Cravings:

Source: Kim’s Cravings

Sweet Potato Black Bean Casserole


  • 1 large sweet potato, peeled and diced (cook in the microwave for about 3-5 minutes before cutting, to soften)
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (14.5 oz.) can diced tomatoes, drained
  • ½ onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • ½ teaspoon ground cinnamon
  • 1 cup salsa, divided
  • 2-4 tortillas, depending on size (corn, flour, sprouted, gluten-free or whole wheat)
  • 4 ounces shredded cheese, use dairy-free as desired (optional)
  • Salt & pepper to taste
  • Optional garnish: fresh cilantro, avocado sliced, guacamole, and/or sour cream


  1. Preheat oven to 400ºF. Spray an 8 x 8 baking dish with cooking spray; set aside.
  2. In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon.
  3. Spread ½ cup salsa on the bottom of the baking dish. Arrange a tortilla on top, ripping into strips to get the right fit. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining ½ cup salsa over the sweet potato/black bean layer.
  4. Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese, if using.
  5. Bake, uncovered, 20-25 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, and/or avocado, if desired.

My Results

My review

Overall verdict – just okay. I felt that it was overly soggy from the salsa and tomatoes. The sweet potatoes also need to be pretty much completely cooked before going into the oven. I personally don’t like cooking food in the microwave (besides for reheating leftovers) so I wasn’t a fan of that. I used a cilantro lime tortilla which worked well enough, but again, it was soggy from the salsa/tomatoes. If I were to make this again I would use fresh tomatoes rather than canned. I also used all of the optional garnishes, which I see as a must use. The cinnamon is slightly on the too much side (at least for me). I really liked the concept of this recipe, but I probably would not make it again. It might work better as a taco or burrito rather than a casserole.

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