Mexican Sweet Potato, Bean and Cheese Bake Recipe
A layered bake with slices of sweet potato, beans, tomatoes and cheese, scented with cumin and chili. It’s something between a no-pasta lasagna and a Mexican-style stew baked under cheese. Perfect as a one-pan family dinner when you want to feed several people without complicated prep.
This dish combines the comfort of a cheesy casserole with bold Mexican-inspired flavors. Layering sweet potatoes instead of pasta makes it naturally gluten-free and adds a gentle sweetness that balances the spices and tomatoes.
Chef's tips
Slice the sweet potatoes as evenly as possible so they cook at the same rate. If the top browns too quickly while baking, loosely cover it with foil again. Taste the sauce before layering and adjust the salt, pepper and chili to your liking – once baked, it’s harder to correct the seasoning.
How to serve
Serve as a main dish with a crisp green salad dressed with lime or lemon vinaigrette. It also pairs well with guacamole, tomato salsa or a simple cabbage slaw. For a more filling meal, add warm tortillas or crusty bread on the side.
Ingredients
- sweet potato - 700 g
- red beans - 240 g
- tomatoes - 400 g
- onion - 1 piece
- garlic - 2 cloves
- bell pepper - 1 piece
- yellow cheese - 120 g
- oil - 2 tablespoons
- cumin - 1 teaspoon
- sweet paprika - 1 teaspoon
- chili pepper - 0.5 pieces
- cilantro - 2 tablespoons
- salt
- black pepper
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish about 20×25 cm with oil.
- Peel the sweet potatoes and slice them into thin rounds about 3 mm thick. If you have a mandoline, you can use it, but be careful with your fingers.
- Peel the onion and dice it finely. Finely chop the garlic. Remove the seeds and core from the bell pepper and dice it small. Finely chop the chili, removing the seeds if you want a milder version.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the onion and cook for 4–5 minutes, until softened and slightly translucent.
- Add the garlic, bell pepper, chili, cumin and sweet paprika. Cook for 2–3 minutes, stirring, until the spices become very fragrant.
- Add the canned tomatoes, season with salt and pepper, and cook over medium heat for 8–10 minutes, until the sauce thickens slightly. Finally, add the drained and rinsed beans, stir and cook for another 2 minutes.
- Arrange a layer of sweet potato slices on the bottom of the baking dish, slightly overlapping. Lightly season with salt. Spoon half of the bean sauce on top and sprinkle with one third of the cheese.
- Repeat with another layer of sweet potatoes, the remaining sauce and another third of the cheese. Finish with a final layer of sweet potatoes and sprinkle with the remaining cheese.
- Cover the dish with aluminum foil (cheese facing up; make sure the foil does not touch the cheese) and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for another 10–15 minutes, until the sweet potatoes are tender (a fork goes in easily) and the cheese on top is lightly browned.
- Remove from the oven and let the bake rest for 10 minutes so it firms up slightly and is easier to slice. Before serving, sprinkle with chopped fresh cilantro.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj w piekarniku lub na patelni pod przykryciem na małym ogniu. Możesz zamrozić pojedyncze porcje do 2 miesięcy, najlepiej już po upieczeniu i wystudzeniu.
