Spiced Pinto Bean and Sweet Potato Casserole

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Sweet potatoes (4 medium, peeled and diced)
• Pinto beans (2 cups, cooked or canned, drained and rinsed)
• Vegetable broth (1 cup)
• Cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Paprika (1/2 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Breadcrumbs (1 cup, for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
3. Add the diced sweet potatoes to the skillet and cook for an additional 5 minutes, stirring occasionally to prevent sticking.
4. Sprinkle in the cumin, chili powder, paprika, salt, and black pepper. Stir well to fully coat the sweet potatoes and onions with the spices.
5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and cook for about 10 minutes, or until the sweet potatoes are tender but not falling apart.
6. In a large mixing bowl, combine the cooked pinto beans with the sweet potato mixture from the skillet. Gently stir to combine without mashing the sweet potatoes.
7. Transfer the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.
8. Sprinkle the breadcrumbs evenly over the top of the casserole for a delightful crunch.
9. Bake in the preheated oven for 25 minutes, or until the breadcrumbs are golden brown and crispy.
10. Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm.