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Dairy-Free Sweet Potato and Black Bean Casserole

Dairy-free sweet potato and black bean casserole baked until the sweet potatoes are fork-tender and the panko topping turns deep golden and crisp. Smoky spices, fire-roasted tomatoes, and a thick, bubbling sauce make this a hearty plant-based comfort bake.
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Prep Time 20 minutes
Cook Time 48 minutes
resting 5 minutes
Total Time 1 hour 13 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 3 sweet potatoes peeled and cut into 1-inch cubes (about 4 cups)
  • 2 can (15 oz) black beans drained and rinsed
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 1 cup frozen corn kernels
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 2 tbsp olive oil divided for cooking and topping coating
Spice Blend
  • 2 tsp smoked paprika
  • 1.5 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt plus more to taste
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper optional
Liquid & Binding
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 1 tbsp lime juice for finishing and drizzle
Topping
  • 0.5 cup panko breadcrumbs ensure dairy-free
  • 2 tbsp olive oil for topping coating
  • 1 tsp smoked paprika
  • 1 fresh cilantro sliced, for serving
  • 1 green onions sliced, for serving
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and start the bake
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil and set aside.
  2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for 5–6 minutes until softened and the onion turns translucent, stirring occasionally.
  3. Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
  4. Stir in smoked paprika, ground cumin, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Toast the spices with the vegetables for 30 seconds, stirring to coat evenly.
  5. Add tomato paste and stir to combine, cooking for another 1 minute.
  6. Add sweet potato cubes, black beans, diced fire-roasted tomatoes, corn, and vegetable broth. Stir until everything is well combined.
  7. Transfer the mixture to the prepared baking dish and spread evenly. Cover the dish tightly with aluminum foil and bake for 30 minutes at 400°F (200°C).
Make topping and finish uncovered
  1. While the casserole bakes, mix panko breadcrumbs, 2 tbsp olive oil, and 1 tsp smoked paprika in a small bowl until the crumbs are evenly coated.
  2. After 30 minutes, remove the foil. Stir the casserole gently and check that the sweet potatoes are starting to soften but not yet fully tender.
  3. Scatter the seasoned panko topping evenly over the casserole surface. Return to the oven uncovered and bake for an additional 18–22 minutes at 400°F (200°C) until sweet potatoes are completely fork-tender and the sauce is thick and bubbling at the edges with a deep golden, crisp topping.
  4. Remove from the oven and drizzle lime juice over the top. Let it rest for 5 minutes before serving.
Serve
  1. Garnish with fresh cilantro and sliced green onions. Serve with extra lime wedges on the side.

Notes

For best texture, keep the sweet potato cubes close to 1-inch so they bake evenly; if your casserole seems dry after the covered bake, add a splash of vegetable broth before topping. Refrigerate leftovers in an airtight container for up to 4 days (reheat in the oven or microwave). Freeze yes—cool completely, portion, and freeze up to 2 months; thaw overnight in the fridge and reheat until hot throughout. For a lower-sodium option, use low-sodium vegetable broth and reduce the added salt to taste while still keeping the spice balance.