Name: Hearty Baked Sweet Potato and Black Bean Casserole with Crispy Tortilla Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Sweet Potato (114g); 1/2 cup Black Beans (canned, drained, ~130g); 1/4 cup diced Red Bell Pepper (~38g); 1/4 cup diced Onion (~40g); 1 oz Low-Fat Cheddar Cheese (shredded, ~28g); 2 Corn Tortillas (~50g total); 1 tsp Extra Virgin Olive Oil (5g); 1/2 cup Nonfat Greek Yogurt (120g); 1 tsp Cumin; 1 tsp Chili Powder; Salt and Black Pepper to taste

Hearty Baked Sweet Potato and Black Bean Casserole with Crispy Tortilla Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Baked Sweet Potato and Black Bean Casserole with Crispy Tortilla Topping

This warm, comforting casserole brings together baked sweet potato and seasoned black beans layered with crisp red bell pepper and onion, finished with a melty low‐fat cheese and a crunchy, golden corn tortilla topping. A dollop of tangy nonfat Greek yogurt adds a refreshing finish. The dish is as satisfying as it is nourishing, bursting with layers of flavor and texture.

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NUTRITION

Protein

33.2g

Fat

12.2g

Carbs

79.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Black Beans (canned, drained, ~130g)

1/4 cup diced Red Bell Pepper (~38g)

1/4 cup diced Onion (~40g)

1 oz Low-Fat Cheddar Cheese (shredded, ~28g)

2 Corn Tortillas (~50g total)

1 tsp Extra Virgin Olive Oil (5g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Cumin

1 tsp Chili Powder

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Pierce the sweet potato several times with a fork, then bake it on a baking sheet for about 45 minutes or until tender. Allow it to cool slightly, then scoop out the flesh and place it in a bowl.
3
Stir in the black beans, diced red bell pepper, diced onion, cumin, and chili powder into the sweet potato flesh. Season with salt and pepper to taste.
4
Spread the sweet potato and bean mixture evenly in an oven-safe casserole dish. Sprinkle the shredded low-fat cheddar cheese over the top.
5
Break the corn tortillas into bite-sized pieces and toss them with the teaspoon of olive oil. Scatter the tortilla pieces over the casserole.
6
Return the dish to the oven and bake for an additional 10-15 minutes until the cheese is melted and the tortilla pieces are crispy.
7
Serve warm with a dollop of nonfat Greek yogurt on top for a creamy finish.