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Black Bean and Sweet Potato Casserole

June 5, 2009

Black Bean and Sweet Potato Casserole

2 cans black beans, rinsed (15-ounce cans)
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
3/4 cup plain dry breadcrumbs, divided
1 large sweet potato, cooked, peeled and chopped
2 scallions, sliced
1/4 cup fresh cilantro, chopped
1 teaspoon chili powder, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil

Preheat oven to 350°F.
Rinse black beans. Thaw corn.
Divide dry breadcrumbs into 1/4 cup portion and 1/3 cup portion.
Mash black beans and cumin with a fork in a large bowl. Stir in corn and 1/4 cup breadcrumbs.
Combine sweet potato, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir into the black bean mixture.
Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil.
Press the bean mixture into an oiled casserole dish. Sprinkle with breadcrumb mixture.
Bake until heated through and the breadcrumbs are golden brown, about 20-30 minutes.
Serve with sliced avocado and tomatoes, and salsa if desired.

One Comment leave one →
  1. citykitty permalink
    January 25, 2012 1:31 pm

    I’m still on my annual beginning of the year diet–focusing on high protein, low-cal menus. This recipe fits the bill. I can’t wait to try it this evening. The more recipes I try like this–the longer I stay on my healthy diet!

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