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Potato, Sausage & Black Bean Casserole

Published: February 1, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 40 Minutes
Serves Serves 6
Potato, Sausage & Black Bean Casserole
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I am ending this week with a hearty, delicious Potato, Sausage and Black Bean Casserole. What’s not to love about a casserole made with all our favourite comfort foods. This naturally gluten-free dish is made with layers of spiced roasted potato wedges, cilantro and lime sausage, jalapeno, black beans and two types of cheese, a great combo, don’t you agree?

This delicious potato, sausage and black bean casserole goes especially well with a salad for easy casual dinner, or make it for brunch with scrambled eggs. For added flavours, add delicious toppings such as sour cream, salsa, avocado, fresh cilantro, green onions and a drizzle of lime juice. If you are having a crowd for brunch, no problem! Serve this potato, sausage and black bean casserole it will surely make a big hit. 

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Ingredients

  • 2 lb. Russet or Yukon Gold Potatoes, well washed, leaving the skin on
  • 2 Tbsp. Salted butter, melted
  • 1/2 tsp. GF garlic powder
  • 1/2 tsp. Himalayan salt
  • 1/4 tsp. GF ground cumin
  • 1/4 tsp. GF chili powder
  • 1/4 tsp. GF ground black pepper
  • 1 lb. GF skinless pork or chicken sausage
  • 1 1/2 cups cooked black beans, if using canned, drain and rinse well
  • 1 bunch green onions (spring), sliced
  • 1/2 bunch cilantro, chopped
  • 1 - 2 jalapeno, seeds removed and thinly sliced (optional)
  • Juice of 1 large lime
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings; sour cream, salsa, avocado, cilantro, green onions, lime juice

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    Instructions

  • Cut potatoes into wedges and place in cold water to soak for 15 minutes. Then rinse and dry with a paper towel. This will keep the potatoes crispy and not mushy
  • Preheat oven to 425 F and line a large rimmed baking sheet with parchment paper
  • In a large bowl, toss potatoes with butter, garlic powder, salt, cumin, chili powder and black pepper until well coated. Scatter potatoes on the baking sheet without overlapping and bake for 25 - 35 minutes, until golden brown. The length of cooking time will depend on the size of the potato wedges
  • While the potatoes are baking, using a large skillet, cook sausage over medium heat until no longer pink. Stir in black beans, green onions, cilantro, jalapeno and lime juice. Cook just until the beans are heated through. About 3 more minutes
  • Using a 2 quart or (11 x 7-inch) baking dish, layer half of the cooked potato wedges, half of the cheddar cheese, half of the sausage mixture, half of the mozzarella cheese, then repeat the layers finishing with mozzarella cheese. (I place parchment paper on the bottom of the baking dish for easy clean up)
  • Reduce oven heat to 375 F and bake for 10 - 15 minutes or until the cheese has melted

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