LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR
To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.
Provided by Sarah Jampel
Categories vegetables, main course, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
- Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
- Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 4 grams, TransFat 0 grams
VEGAN BLACK BEAN AND SWEET POTATO SALAD
This is a great side dish using fresh ingredients. There are never leftovers!
Provided by chefcs
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
- Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.2 g, Fat 10.6 g, Fiber 11 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 461.8 mg, Sugar 5.5 g
ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it's great both ways.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
- Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 28 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 950 milligrams, Sugar 7 grams
SWEET POTATOES WITH CILANTRO BLACK BEANS
As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom's favorites. -Kayla Capper, Ojai, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, peanut butter, cumin and garlic salt; heat through. Stir in cilantro., With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.
Nutrition Facts : Calories 400 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 77g carbohydrate (26g sugars, Fiber 12g fiber), Protein 11g protein.
SWEET POTATOES AND BLACK BEANS
This might not be for "everyone"...but we have found it curiously yummy for a week night meal without meat. If you love sweet potatoes and want to try them in a savory mix of black beans, rice and cumin...then come on! If you want a richer sauce, add 1 T. butter to the orange juice mixture. (Recipe compliments of Betty Crocker.)
Provided by vrvrvr
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place sweet potatoes in 2 quart saucepan; add enough water just to cover; heat to boiling, reduce heat to low. Cover and simmer 10 minutes until sweet potatoes are tender; drain and set aside.
- Mix orange juice, cornstarch, cinnamon and cumin in same saucepan.
- Heat to boiling. Boil about 1 minute, stirring constantly until thickened.
- Stir in sweet potatoes, beans and rice.
- Cook about 2 minutes, until hot. Serve.
Nutrition Facts : Calories 273.6, Fat 0.7, SaturatedFat 0.2, Sodium 346, Carbohydrate 57.7, Fiber 10.2, Sugar 8, Protein 9.8
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
HEALTHY AIR FRYER TWICE BAKED SWEET POTATO WITH BLACK BEANS
Using an air fryer to cook this healthy Southwest twist on a twice-baked potato ensures delicious crispy skin and creamy filling. These sweet potatoes are also great to make ahead of time; refrigerate after scooping and filling, and then when you are ready to serve just add a couple minutes onto the second cook in the air fryer.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the sweet potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated. Add the potatoes to a 6-quart air fryer and cook at 380 degrees F, flipping halfway through, until crispy on the outside and tender on the inside, about 40 minutes (see Cook's Note). Let cool slightly.
- Use a paring knife to trim the top off the potatoes lengthwise, then carefully scoop out the flesh, leaving a 1/2-inch border. Your potatoes should look like little boats. Place the scooped flesh and any flesh trimmed off the top in a medium bowl and mash it with the yogurt, butter, lime juice, chili powder, garlic powder, cumin, 1 teaspoon salt and a couple grinds of pepper until smooth. Fold in the black beans and 1/2 cup of the shredded cheese. Spoon the filling into the sweet potato shells, creating a heaping mound in each, and top with the remaining 3 tablespoons cheese. Cook in the air fryer at 380 degrees F until the cheese is melted, 6 to 8 minutes.
- Top the sweet potatoes with the diced avocado and sliced scallion greens and drizzle with some hot sauce and/or honey if using.
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
- To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams
SWEET POTATOES AND BLACK BEANS
Looking for a delicious dinner tonight? Then check out this tasty sweet potatoes and black beans recipe that's ready in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place sweet potatoes in 2-quart saucepan; add enough water just to cover. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until tender; drain and set aside in a bowl.
- Mix orange juice, cornstarch, pie spice and cumin in same saucepan. Heat to boiling. Boil about 1 minute, stirring constantly, until thickened.
- Stir in sweet potatoes, beans and rice. Cook about 2 minutes or until hot.
Nutrition Facts : Calories 285, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 9 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 420 mg
SOUTHWESTERN SWEET POTATOES AND BLACK BEANS
This is my modified version of "Sweet Potatoes with Warm Black Bean Salad" (a recipe from Eatingwell.com). A great vegetarian dinner or side dish to grilled meats. I added a bit more spice to the original recipe and we love it.
Provided by kitty.rock
Categories Yam/Sweet Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through.
- Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes.
- Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato.
- Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.
Nutrition Facts : Calories 417, Fat 8.2, SaturatedFat 1.2, Sodium 1226.6, Carbohydrate 72.1, Fiber 18.4, Sugar 7, Protein 17.4
STUFFED SWEET POTATOES WITH BEANS AND GUACAMOLE
This easy vegetarian dinner uses a spice-rubbed sweet potato in place of rice as a canvas for all your favorite burrito toppings. Serve the leftover zesty guacamole with crisp tortilla chips on the side.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Bean Onion Spinach Cilantro Garlic Dinner Quick and Healthy Quick & Easy Paleo
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
- Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
- Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
- Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
- Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
- Do Ahead
- Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.
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