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Mexican sweet potato and black bean casserole

This Mexican sweet potato and black bean casserole is extra delicious because of the marinated chicken, lots of veggies and of course cheese.

Mexican sweet potato and black bean casserole
1 hours 10 minutes 4 people Main course
Mexican sweet potato and black bean casserole

Ingredients

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  • 1 large or 2 small sweet potatoes
  • 200 gram black beans
  • optional: 1 small pumpkin
  • 4 tomatoes
  • 1 green bell pepper
  • 1 red onion
  • 3 garlic cloves
  • 3 chicken breasts
  • olive oil
  • 1 tablespoon oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • pepper and salt to taste
  • 1 lime
  • 125 gram crème fraîche
  • 200 gram grated cheese
  • optional: jalapeño pepper slices
Mexican sweet potato and black bean casserole ingredients
↑ click on the photo to enlarge

Kitchen equipment

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  • medium-sized bowl
  • medium-sized pan
  • cutting board & chef's knife
  • large bowl
  • oven
  • large oven tray


Preparation

1 hours 10 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/mexican-sweet-potato-and-black-bean-casserole


Note: If you're using dried black beans, you need to soak them overnight first. After soaking you need to cook them first in a large pan of water.

The exact cooking time depends on the type of beans you're using. It can easily take an hour. Drain them and they're ready to use. 

Preparation -- 10 minutes + marinating time

Make sure the black beans are ready to use. Soak them in water and cook them until they're soft as described above the photo of the ingredients. The chicken will be best if you'll marinate them in advance.

Peel and finely chop the garlic cloves and combine them with oregano, cumin, chili, pepper, salt and the juice of a lime along with a large dash of olive oil.

Remove any excess fat or muscles of the chicken breasts and divide them into large pieces. Make sure the chicken is completely covered with the marinade and marinate for at least an hour. 

Mexican sweet potato and black bean casserole
Mexican sweet potato and black bean casserole

Finishing the Mexican sweet potato and black bean casserole -- 1 hour

Peel the sweet potatoes and divide them into cubes, not too large. Peel the small pumpkin and remove the seeds with a spoon and divide into chunks. Remove the seeds of the bell pepper and divide into strips.

Peel and coarsely chop the red onion. Combine the sweet potato, pumpkin, bell pepper and red onion with the black beans. Pre-heat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. 

Divide the tomatoes into quarters and remove the seeds and green parts. Combine the chicken pieces and marinade with the veggies and divide over a large oven tray.

Place the tomatoes and jalapeño slices on top and drizzle with some more olive oil and pepper and salt. Finish with some grated cheese and bake them in the oven for about half an hour.

The exact time depends on your oven and the size of the veggies. Serve with crème fraîche, enjoy!


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