If you love warm, satisfying meals that feed both body and soul, this Rice and Bean Casserole with Sweet Potatoes will be your new favorite comfort dish. It’s a one-pan wonder packed with soft, caramelized sweet potatoes, fluffy rice, and hearty black beans, all baked in a savory, lightly spiced sauce. Every bite is cozy, nourishing, and full of flavor.
The first time I made this casserole, it was on one of those nights when I didn’t want to go grocery shopping. I had a couple of sweet potatoes, some rice, and a can of black beans. I tossed them together with a few spices, baked it all until golden, and it turned out so flavorful that my family couldn’t believe how simple it was. Now, it’s right up there with my Cheesy Black Bean Stuffed Sweet Potatoes and Sweet Potato & Lentil Shepherd’s Pie as one of my go-to easy weeknight meals.
Rice and Bean Casserole with Sweet Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). In an oven-safe skillet, heat olive oil over medium heat. Add diced onion and garlic; sauté for 3–4 minutes until soft.
- Add cubed sweet potatoes and cook for about 5 minutes, stirring occasionally to start caramelization.
- Add uncooked rice, black beans, diced tomatoes (with juice), vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine.
- Cover the skillet with foil or a lid. Transfer to the oven and bake for 35–40 minutes, until rice is tender and liquid is absorbed.
- Remove from oven, uncover, and sprinkle shredded cheese evenly on top. Return to oven for 5 minutes to melt cheese.
- Garnish with chopped cilantro or green onions. Serve warm.
Nutrition
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Let us know how it was!Why You’ll Love Rice and Bean Casserole with Sweet Potatoes
This Rice and Bean Casserole with Sweet Potatoes is hearty, budget-friendly, and incredibly versatile. It’s vegetarian (easily vegan), full of fiber and plant-based protein, and baked to perfection in one pan. The sweet potatoes bring a hint of natural sweetness that balances the savory beans and rice beautifully.
If you love comforting, family-friendly dinners like my One Pot Vegetarian Chili Mac or Hearty Pasta Fagioli Soup, this casserole will feel right at home on your dinner table.
Ingredients You’ll Need
For the Casserole:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup uncooked rice (white, jasmine, or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 ½ cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
For the Topping:
- 1 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)
- Fresh cilantro or green onions for garnish
This dish is as simple and comforting as my Cottage Cheese and Veggie Bake — made with pantry staples and big flavor.
How to Make Rice and Bean Casserole with Sweet Potatoes
Step 1: Sauté the Aromatics
Preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat olive oil over medium heat. Add onion and garlic, cooking for 3–4 minutes until soft and fragrant.
Step 2: Add the Sweet Potatoes
Add the cubed sweet potatoes and cook for about 5 minutes, stirring occasionally. This helps them start to caramelize and adds extra depth of flavor.
Step 3: Stir in the Rice and Beans
Add rice, black beans, diced tomatoes (with their juice), vegetable broth, and all the seasonings. Stir well to combine, ensuring everything is evenly coated.
Step 4: Bake the Casserole
Cover the skillet with foil or a lid and bake for 35–40 minutes, until the rice is tender and the liquid is absorbed.
Step 5: Add Cheese and Broil
Remove from the oven, uncover, and sprinkle with shredded cheese. Return to the oven for 5 minutes, or until melted and bubbly.
Step 6: Garnish and Serve
Top with chopped cilantro or green onions before serving warm.
It’s just as easy as my Cheesy Tortilla Quiche — simple steps, big reward, and the kind of dish everyone asks for seconds of.
Tips for Perfect Rice and Bean Casserole with Sweet Potatoes
- Use the right pan: A deep oven-safe skillet or casserole dish works best.
- Adjust liquid: If you’re using brown rice, add an extra ½ cup of broth and increase baking time by 10–15 minutes.
- Add extra veggies: Bell peppers, zucchini, or spinach fit right in.
- Make it spicy: Add diced jalapeños or a dash of cayenne pepper.
Like my Cottage Cheese Beef Noodle Bake, this dish builds layers of flavor with simple techniques and pantry staples.
Flavor Variations
- Mexican-Inspired: Add corn, taco seasoning, and top with avocado slices.
- BBQ Twist: Stir in a spoonful of BBQ sauce for smoky sweetness.
- Mediterranean Style: Add chickpeas, oregano, and top with feta.
- Vegan Version: Use dairy-free cheese or skip it entirely — it’s still delicious.
Just like my Zucchini Chickpea Stir Fry, this recipe is endlessly flexible and adapts to whatever you have on hand.
How to Store and Reheat
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight before reheating.
Reheating: Reheat in the oven at 350°F until warm, or microwave individual servings.
It reheats beautifully, much like my One-Pan Chicken Gallaba Skillet.
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.
2. Can I use brown rice instead of white rice?
Definitely — just add more broth and extend the baking time slightly.
3. How can I make this vegan?
Use dairy-free cheese or skip the cheese topping altogether. The flavors are still rich and delicious.
4. Can I add meat or extra protein?
Sure! Add cooked shredded chicken or crumbled tofu to the mix before baking.
The Final Bite
This Rice and Bean Casserole with Sweet Potatoes is comfort food made easy — warm, cheesy, and loaded with plant-based goodness. It’s a complete meal in one pan, perfect for busy weeknights or cozy weekend dinners.
Serve it with a slice of my Christmas Bread Recipe or a simple salad, and you’ve got a wholesome meal that will make everyone smile.