Cheesy Sweet Potato & Black Bean Casserole

eatingwell.com

Mariah Birgen

1 tablespoon extra-virgin olive oil

1 ¼ pounds sweet potatoes, peeled and cut into ½-inch cubes

2 teaspoons chili powder

1 teaspoon ground cumin

¼ teaspoon kosher salt

¼ teaspoon ground pepper

1 (14.5 ounce) can fire-roasted diced tomatoes, drained

1 (4 ounce) can mild diced green chiles, drained

1 (15 ounce) can no-salt-added black beans, rinsed

¾ cup canned no-salt-added sweet corn, drained

1 ¼ cups shredded sharp Cheddar cheese, divided

2 scallions, thinly sliced

¼ cup roughly chopped fresh cilantro

1 lime, cut into 6 wedges

Directions at eatingwell.com

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