I thought I’d about exhausted the internet’s supply of black bean recipes, but I was wrong. (Can you tell that they’re my favorite?) This recipe makes a quick, delicious lunch or dinner. The combination of sweet potato and black beans is like a match made in heaven.
If you don’t have cooked black beans, you can start with dried beans and use the Instant Pot. Put 1 lb. beans with 8 c. of water, cook at high pressure for 25 minutes, then quick release. Divide the beans into 1 1/2 c. baggies to freeze for later.
Sweet Potato Filling
Preheat the oven to 425 unless you’re using the air fryer.
Toss all of the following together in a bowl and place on a cookie sheet. Roast at 425 for 30-35 minutes. Or, use the air fryer and roast for 15-18 minutes at 400 (no preheat needed):
2 sweet potatoes, cubed
2 bell peppers, chopped
1 T. oil
1 onion, chopped
2 jalapenos, minced and seeded
1 t. cumin
1 t. chili powder
salt to taste
Once the veggies are done roasting, mix together in a bowl with all of the following:
2 t. lime juice
1 can black beans, drained (or 1 1/2 c.)
1/2 c. cilantro, chopped
Scoop the sweet potato and black beans into bowls or on tortillas with with any of the following: