Angola Corn and Black Bean Casserole
A savory casserole featuring sweet corn, protein-rich black beans, and tender sweet potatoes, inspired by Indiana's agricultural heritage. This american-inspired comfort food (vegetarian) ready in about 60 minutes pairs drained and rinsed black beans, frozen or canned corn kernels, peeled and diced sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, drained and rinsed black beans
- 1 cup, frozen or canned corn kernels
- 1 cup, peeled and diced sweet potato
- 1/2 cup, diced red bell pepper
- 1/4 cup, diced yellow onion
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray.
- Step 2: Heat olive oil in a skillet over medium heat, then sauté diced onion and bell pepper for 4 minutes until softened.
- Step 3: Add diced sweet potato, cumin, and smoked paprika, cooking for 5 minutes while stirring.
- Step 4: Stir in black beans, corn, and chicken broth, then simmer for 5 minutes until sweet potato is tender.
- Step 5: Whisk cornstarch with 2 tablespoons cold water, then stir into the skillet until mixture thickens (about 2 minutes). Transfer to the baking dish, top with cheddar cheese and breadcrumbs, then bake uncovered for 25 minutes until golden and bubbly.
Frequently asked questions
How long does Angola Corn and Black Bean Casserole take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Angola Corn and Black Bean Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen or canned corn kernels from drying out.
Can I substitute ingredients in Angola Corn and Black Bean Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Angola Corn and Black Bean Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Angola Corn and Black Bean Casserole vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely delicious and easy to make. Will be making it again!
- ★★★★★
My family devoured this casserole. So comforting and flavorful!
- ★★★★★
This dish was a hit at my potluck! The corn and beans were perfectly cooked.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
