If you think every bowl of chili should be hidden under mounds of melty cheese and a big dollop of sour cream, then this is the casserole for you. With roasted sweet potatoes and black bean chili layered together under a gooey blanket of cheese, this easy vegetarian dinner is both incredibly comforting and surprisingly hearty. Plus, it’s endlessly versatile—just like many of our favorite casseroles, you can really play around with this recipe and make it your own. Keep reading on for all our tips on making this weeknight savior:

Variations:
— Can I add meat? Well, you could, but one of the things we love most about this casserole is that it doesn’t need it. Between the black beans, the corn, the tomatoes, and those sweet potatoes, there’s a lot going on, and adding meat might actually make it too busy. Don’t worry—by the time this casserole hits the table, bubbling around the edges, covered in cheese, you won’t be missing the meat. We promise!
— Can I use a different cheese? Absolutely. We’ve opted for colby Jack cheese, but feel free to sub it out for any cheese that melts well and works with this casserole’s Southwestern vibe. You could try cheddar, Monterey Jack, or even pepper Jack for an extra kick.