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Sweet Potato-Black Bean Casserole
Sweet Potato-Black Bean Casserole

3 cans (15 oz) black beans, rinsed (or 2 cups dry black beans, prepared)

1 small onion, diced

1 large red or green pepper, diced

1 carrot, diced

2 cups salsa

tsp salt

2 tsp ground cumin

1 tsp garlic powder

2 tsp onion powder

2 Tb lite soy sauce or Bragg's Liquid Aminos

1 cup whole wheat bread or cracker crumbs or crushed tortilla chips


Saute onions, peppers, and carrots in a bit of water until soft. Add beans and mash coarsely. Add remaining seasonings and stir well. Place this mixture in a large (3 quart), sprayed casserole.


4 large yams or sweet potatoes

1 tsp salt

2 tsp onion powder

1 tsp garlic powder

1 Tb olive oil


Boil yams until soft. Drain and mash along with seasonings and oil until quite smooth. Place this mixture on top of the black bean filling, then cover and bake at 350 degrees for 25 minutes. Uncover and cook an additional 10 minutes.


(adapted from The Best of Veggies and Co.)