Angola Corn and Black Bean Casserole

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (vegetarian), ready in about 60 minutes, pairs black beans, corn kernels, 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.

Prep: 25 min Cook: 35 min Serves 6 American cuisine 280 cal/serving

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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

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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.