Southern Sunset Skillet Casserole

This Southern-inspired vegan skillet casserole combines the warmth of the American South with the freshness of the Midwest, featuring roasted sweet potatoes, black beans, and a crunchy cornbread topping.

🛒 Ingredients

• 1 can Black beans
• 2 medium Sweet potatoes
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 can Canned diced tomatoes
• 1 cup Corn
• 1 box Cornbread mix
• 1 cup Non-dairy milk
• 1 tbsp Apple cider vinegar
• 1 tsp Smoked paprika
• 1 tsp Salt
• 1 tsp Black pepper

👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Dice the onion and mince the garlic.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

4. 4

   Add the sweet potatoes, black beans, diced tomatoes, corn, smoked paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.

5. 5

   In a separate bowl, whisk together the non-dairy milk, cornbread mix, and apple cider vinegar.

6. 6

   Pour the wet ingredients over the skillet mixture and stir to combine.

7. 7

   Transfer the mixture to a 9x13 inch baking dish and top with additional cornbread mix if desired.

8. 8

   Bake for 30-35 minutes, or until the cornbread is golden brown and the casserole is hot and bubbly.

9. 9

   Remove from the oven and let cool for 10 minutes before serving.

💡 Pro Tips

To make this recipe gluten-free, be sure to use a gluten-free cornbread mix. You can also customize the dish by adding your favorite vegan protein sources, such as tofu or tempeh.

📊 Nutrition per Serving