Black beans and sweet potatoes are a delicious combo. From there, you can easily modify this simple and satisfying meal to fit your tastes by getting creative with the toppings. Also, there are minimal dishes because most of the cooking and mixing for this black bean and sweet potato bake are done directly on the sheet-pan – what’s not to like??
Black Bean and Sweet Potato Bake
Course: MealsDifficulty: Easy2-4
servings5
minutes50
minutesA flavorful and satisfying sheet-pan meal with minimal dishes!
Ingredients
1 medium sweet potato
1 medium onion
1.5 Tbs oil
1/2 tsp salt
1/2 tsp cumin
Pinch of a chipotle or chili powder (optional)
1 can black beans (15-oz.) or 1.5 cups cooked beans
1 cup corn kernels (~1/2 of a 15-oz. can of corn; also can use frozen) – or roasted corn is great in this if you have it
1/2 tsp smoked paprika
- Optional Topping Ideas
Cilantro
Fresh lime
Hot sauce
Pepperjack cheese
Pickled jalapeños
Salsa
Directions
- Preheat oven to 400 degrees F (205 degrees C).
- Cut up a sweet potato and onion. I recommend cutting the sweet potato into small chunks and the onion into larger chunks so that they cook evenly and the onion does not burn.
- Place cut vegetables on a sheet-pan and add the oil, salt, cumin, and chili powder (if using). Mix to coat evenly.
- Bake for about 20 minutes, then stir. Return to the oven to bake for ~20 more minutes. While waiting, get the beans, corn, and any desired toppings ready. Note: Everyone’s oven is different, so keep an eye on your vegetables and stir and/or adjust times as necessary. Let your taste preferences (and how much time you have available to prepare this recipe!) guide if you want the vegetables nicely browned or just cooked through.
- After the vegetables are cooked to your liking (ballpark: 40 minutes), remove from the oven. Add the beans, corn, and smoked paprika directly on top of the sweet potato-onion medley and mix well, being careful because the sheet-pan is (obviously) quite hot. Return to the oven for about 10 minutes, to warm the corn and beans. Note: If using cheese as a topping, you may want to add that with the beans and corn so it gets nice and melty.
- Remove from the oven and serve. You can taste first to see if you want to adjust any of the seasonings. Top with desired toppings directly on the sheet-pan and mix, or plate first and then top individual plates.
Do you love black beans? Try this 2-ingredient black bean dip!
Looking forward to trying this! Looks and sounds YUMMY!
Please let me know what you think!
I made this a few days ago, and I want to give it five out of five stars!! It was super easy to make and really delicious! The recommended seasonings go very well together, and it was a perfect warm dish for a fall day.
I doubled the recipe (very little extra work!) so I would have leftovers to try with different toppings. I got two dinners and two lunches from it and was able to try a variety of toppings. YUM!!
So, so glad to hear you liked this – and could enjoy leftovers, too! I appreciate you letting me know what you thought!
Any nutrition information for this?
No, so sorry! Since there are not firm amounts, it is hard for me to calculate that. It will be healthy though – plant protein, micronutrient rich, no added sugar, and all that good stuff!