Are you ready to indulge in a mouthwatering dish that combines the earthy flavors of black beans and the sweetness of roasted sweet potatoes? This Black Bean and Sweet Potato Bake is not only a feast for the senses but also a nutritious and colorful addition to your meal rotation! In just 45 minutes, you can whip up a satisfying, plant-based dish that serves four and is perfect for any occasion. Whether you’re looking for a hearty main course or a flavorful side, this recipe will have your taste buds dancing and your guests asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the sweet potatoes. Cut them into uniform 1/2-inch cubes to ensure even cooking. Place the diced sweet potatoes on the prepared baking sheet.
- Drain and rinse the black beans thoroughly under cold water to remove excess sodium. Pat the beans dry with a clean kitchen towel or paper towels.
- In a small bowl, mix cumin, chili powder, salt, and pepper to create a spice blend. Drizzle the sweet potato cubes with a little olive oil, then sprinkle the spice mixture evenly over them.
- Spread the corn kernels and black beans around the sweet potato cubes on the baking sheet. Ensure ingredients are in a single layer for optimal roasting.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even browning. Sweet potatoes should be tender and slightly caramelized.
- Remove from oven and let cool for 5 minutes. Garnish with freshly chopped cilantro just before serving.
- Serve hot as a main dish or side, optionally with additional toppings like sour cream, avocado, or a squeeze of lime juice.
Tips
- Prep Ahead: To save time, you can peel and dice the sweet potatoes a day in advance. Store them in an airtight container in the refrigerator until you’re ready to cook.
- Uniform Size: Cut the sweet potatoes into uniform 1/2-inch cubes to ensure they cook evenly. This will help achieve that perfect caramelization!
- Spice It Up: Feel free to adjust the spices to your taste. If you like it spicy, add a pinch of cayenne pepper or some diced jalapeños for an extra kick.
- Layering is Key: Make sure all ingredients are spread out in a single layer on the baking sheet. This allows for optimal roasting and prevents steaming, ensuring a deliciously crispy texture.
- Garnish for Flavor: Don’t skip the fresh cilantro! It adds a burst of freshness that beautifully complements the roasted flavors. You can also add a squeeze of lime juice for a zesty finish.
- Serve with Toppings: Enhance your dish with additional toppings like creamy avocado, tangy sour cream, or even some crumbled feta cheese for an extra layer of flavor.
- Leftover Magic: If you have leftovers, this bake makes a fantastic filling for tacos or burritos the next day. Just reheat and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
