Pinto Bean and Sweet Potato Casserole

Ingredients

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

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
3. Add the diced sweet potatoes to the skillet and cook for 5 minutes, stirring occasionally.
4. Add the cumin, chili powder, paprika, salt, and black pepper to the skillet. Stir well to coat the sweet potatoes and onions with the spices.
5. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes, or until the sweet potatoes are tender.
6. In a large mixing bowl, combine the cooked pinto beans and the sweet potato mixture from the skillet. Stir gently to combine.
7. Transfer the mixture to a greased casserole dish.
8. Sprinkle the breadcrumbs evenly over the top of the casserole.
9. Bake in the preheated oven for 25 minutes, or until the breadcrumbs are golden brown.
10. Remove from the oven and garnish with fresh parsley before serving.