Black Bean Sweet Potato Shepherd’s Pie

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup frozen corn
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil diced sweet potatoes in salted water until tender, then mash and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper; cook until softened.
4. 4 Stir in smoked paprika, cumin, and chili powder; cook for 1 minute.
5. 5 Add black beans and corn, stirring to combine. Pour in vegetable broth and simmer for 5 minutes.
6. 6 Transfer bean mixture to a greased baking dish and spread evenly.
7. 7 Top with mashed sweet potatoes, smoothing the top.
8. 8 Bake for 25-30 minutes, or until the top is golden.
9. 9 Garnish with cilantro before serving, if desired.

Equipment

• Baking dish
• Skillet
• Pot
• Mixing spoon

Variations

• Add sautéed spinach or kale for extra greens.
• Top with shredded cheese before baking for a cheesy version.

Substitutions

• Substitute black beans with chickpeas for a different texture.
• Use russet potatoes instead of sweet potatoes if preferred.

Pairings

• Steamed broccoli
• Roasted Brussels sprouts

Nutrition

Tips

• For extra flavor, sauté the veggies until they're nicely caramelized.
• Leftovers reheat well in the microwave with a splash of water to keep moist.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with warm cornbread for a hearty meal.

FAQ