Oh, sweet potatoes and black beans—the dynamic duo that never fails to delight! Whether you’re whipping up a quick weeknight dinner, craving some seasonal comfort food, or simply in the mood for a nutritious and flavorful meal, these 18 recipes are your ticket to deliciousness. From hearty soups to zesty tacos, there’s something here for every occasion. Ready to spice up your cooking game? Let’s dive in!
Sweet Potato and Black Bean Tacos
Perfect for those nights when you’re craving something hearty yet healthy, these sweet potato and black bean tacos are a game-changer. You’ll love how the flavors come together for a meal that’s both satisfying and simple to make.
Ingredients
- For the filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1 can (15 oz) black beans, rinsed and drained
- For serving:
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes with olive oil, cumin, smoked paprika, and salt until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
- Warm the tortillas according to package instructions, usually about 30 seconds per side in a dry skillet over medium heat.
- To assemble the tacos, divide the roasted sweet potatoes and warm black beans among the tortillas. Top with avocado slices, chopped cilantro, and a squeeze of lime juice.
Absolutely delicious, these tacos offer a delightful mix of creamy, crunchy, and zesty flavors. Try serving them with a side of spicy salsa or a dollop of sour cream for an extra kick.
Black Bean and Sweet Potato Chili
Got a craving for something hearty and wholesome? This black bean and sweet potato chili is your go-to for a cozy meal that’s packed with flavor and nutrition. You’ll love how the sweet potatoes add a natural sweetness that balances the spices perfectly.
Ingredients
- For the chili:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- Salt to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Tip: Make sure the pot is large enough to hold all the ingredients comfortably.
- Add the diced onion and minced garlic to the pot. Sauté for about 5 minutes, until the onion is translucent.
- Stir in the sweet potatoes, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for another 2 minutes to toast the spices. Tip: Toasting the spices releases their flavors more intensely.
- Add the black beans, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a boil.
- Reduce the heat to low and simmer for 25-30 minutes, until the sweet potatoes are tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Season with salt to taste before serving.
After simmering, this chili turns luxuriously thick, with the sweet potatoes melting into the broth for a creamy texture. The spices create a warm, smoky flavor that’s irresistible. Try topping it with avocado slices or a dollop of sour cream for an extra layer of richness.
Sweet Potato Black Bean Burgers
Alright, you’re in for a treat with these Sweet Potato Black Bean Burgers. They’re packed with flavor, easy to make, and perfect for a quick weeknight dinner or a weekend BBQ. Plus, they’re a great way to sneak some veggies into your meal without anyone noticing.
Ingredients
- For the patties:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 tbsp olive oil
- For serving:
- 4 whole wheat burger buns
- 1 avocado, sliced
- 1/4 cup cilantro leaves
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
- Add the mashed sweet potato, breadcrumbs, cumin, smoked paprika, and salt to the bowl. Mix until well combined.
- Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
- Heat the olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, until golden brown.
- Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.
- Toast the burger buns lightly if desired, then assemble the burgers with the patties, avocado slices, and cilantro leaves.
Every bite of these burgers is a delightful mix of creamy avocado, hearty black beans, and the subtle sweetness of sweet potato. Try serving them with a side of sweet potato fries for a double dose of deliciousness.
Roasted Sweet Potato and Black Bean Salad
Vibrant and packed with flavor, this Roasted Sweet Potato and Black Bean Salad is a breeze to make. You’ll love how the sweet and smoky flavors come together in this hearty dish.
Ingredients
- For the salad:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with 1 tbsp olive oil and a pinch of salt on a baking sheet. Spread them out in a single layer.
- Roast for 25-30 minutes, stirring halfway, until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes roast, whisk together the remaining olive oil, lime juice, cumin, smoked paprika, and a pinch of salt in a small bowl to make the dressing.
- In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro.
- Pour the dressing over the salad and toss gently to combine.
The salad is a delightful mix of creamy black beans and caramelized sweet potatoes, with a zesty dressing that brings it all together. Try serving it over a bed of greens or with a side of warm tortillas for a complete meal.
Sweet Potato and Black Bean Enchiladas
Oh, you’re going to love these Sweet Potato and Black Bean Enchiladas. They’re packed with flavor, easy to make, and perfect for a cozy dinner at home.
Ingredients
- For the filling:
- 2 cups peeled and diced sweet potatoes (1/2-inch cubes)
- 1 tbsp olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt to taste
- For the sauce:
- 1 can (10 oz) red enchilada sauce
- For assembling:
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F.
- Toss the sweet potatoes with olive oil, cumin, chili powder, and salt. Spread on a baking sheet and roast for 25 minutes, or until tender.
- In a large bowl, mix the roasted sweet potatoes with black beans.
- Warm the tortillas for 30 seconds in the microwave to make them pliable.
- Spread 1/4 cup of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the sweet potato and black bean mixture, roll up, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with cheese.
- Bake for 20 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
These enchiladas are a delightful mix of sweet and spicy, with a creamy texture from the melted cheese. Try serving them with a side of avocado slices for an extra touch of freshness.
Black Bean Sweet Potato Quesadillas
Wondering what to make for dinner that’s both delicious and nutritious? These black bean sweet potato quesadillas are a game-changer, packed with flavor and easy to whip up on a busy night.
Ingredients
- For the filling:
- 1 medium sweet potato, peeled and diced
- 1 tbsp olive oil
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt to taste
- For assembling:
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tbsp butter
Instructions
- Preheat your oven to 400°F. Toss the diced sweet potato with olive oil, cumin, chili powder, and salt. Spread on a baking sheet and roast for 20 minutes, or until tender. Tip: Stir halfway through for even cooking.
- In a bowl, mash the black beans slightly with a fork. Mix in the roasted sweet potato.
- Heat a large skillet over medium heat. Place one tortilla in the skillet, sprinkle half with cheese, then spread the sweet potato and black bean mixture over the cheese. Fold the tortilla over and press gently. Tip: Don’t overfill to prevent spillage.
- Cook for 2-3 minutes on each side, or until golden and crispy. Repeat with the remaining tortillas. Tip: Add a little butter to the skillet for extra crispiness.
Vibrant and satisfying, these quesadillas have a perfect balance of creamy and crispy textures. Serve them with a side of salsa or avocado slices for an extra kick.
Sweet Potato Black Bean Soup
Zesty and comforting, this sweet potato black bean soup is your go-to for a hearty, nutritious meal. You’ll love how the flavors meld together, creating a dish that’s both satisfying and easy to whip up.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- For garnish:
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and minced garlic, sautéing for about 5 minutes until the onion is translucent.
- Stir in the sweet potatoes, black beans, vegetable broth, cumin, and smoked paprika. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
- Season with salt to taste, then ladle into bowls.
- Garnish with chopped cilantro, avocado slices, and a squeeze of lime juice before serving.
Velvety with a hint of smokiness, this soup is a delight with its creamy texture and vibrant toppings. Try serving it with a side of warm cornbread for an extra cozy meal.
Spicy Sweet Potato and Black Bean Stew
Got a craving for something hearty, healthy, and a little spicy? This stew combines sweet potatoes and black beans in a rich, flavorful broth that’s perfect for any day of the week.
Ingredients
- For the stew base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- For the stew:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- For garnish:
- Fresh cilantro, chopped
- Avocado slices
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Stir in sweet potatoes, black beans, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes are tender.
- Ladle into bowls and garnish with cilantro and avocado slices.
Combining the sweetness of potatoes with the earthiness of black beans, this stew is a comforting bowl of goodness. Serve it with a side of crusty bread for dipping, or over a bed of rice for an extra hearty meal.
Sweet Potato and Black Bean Burritos
Back in college, these sweet potato and black bean burritos were my go-to for a quick, filling meal that didn’t skimp on flavor. Now, they’re a staple in my meal prep rotation, and I’m excited to share how easy they are to make.
Ingredients
- For the filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 can (15 oz) black beans, drained and rinsed
- For assembling:
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes with olive oil, cumin, chili powder, and salt until evenly coated.
- Spread the sweet potatoes on the prepared baking sheet in a single layer. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat for 5 minutes, then set aside.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
- To assemble the burritos, divide the roasted sweet potatoes, warmed black beans, cheese, salsa, and cilantro among the tortillas.
- Fold the sides of each tortilla in, then roll up tightly from the bottom to enclose the filling.
- Serve immediately, or wrap in foil and keep warm in a 200°F oven until ready to serve.
So there you have it—a burrito that’s packed with sweet, smoky flavors and a satisfying mix of textures. Try serving it with a dollop of sour cream or avocado slices for an extra creamy contrast.
Black Bean and Sweet Potato Curry
So, you’re looking for a cozy, flavorful dish that’s both nutritious and easy to whip up? This black bean and sweet potato curry is your answer, blending creamy sweetness with a hint of spice for a comforting meal.
Ingredients
- For the curry base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- For the main ingredients:
- 1 large sweet potato, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- For garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, ginger, curry powder, cumin, and turmeric. Cook for 1 minute until fragrant. Tip: Toasting the spices enhances their flavor.
- Add the sweet potato cubes to the pot, stirring to coat them in the spice mixture.
- Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
- Add the black beans and cook for another 5 minutes to heat through. Tip: For a thicker curry, let it simmer uncovered for a few extra minutes.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Full of creamy textures and a balance of sweet and spicy flavors, this curry is perfect over rice or with a side of naan for dipping. Feel free to top it with a dollop of yogurt for a cool contrast.
Sweet Potato Black Bean Casserole
Veggie lovers, rejoice! This sweet potato black bean casserole is your new go-to for a hearty, flavorful meal that’s as nutritious as it is delicious. Perfect for cozy nights in or potluck dinners, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Ingredients
- For the base:
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp salt
- For the filling:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced red bell pepper
- 1 tsp cumin
- 1/2 tsp chili powder
- For the topping:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- Toss the diced sweet potatoes with olive oil and salt, then spread them in the prepared dish. Bake for 20 minutes, or until they start to soften.
- While the sweet potatoes bake, mix the black beans, corn, red bell pepper, cumin, and chili powder in a bowl. Tip: For extra flavor, let this mixture sit for 10 minutes before using.
- Once the sweet potatoes are slightly soft, remove the dish from the oven. Spread the bean mixture evenly over the sweet potatoes.
- Sprinkle the shredded cheddar cheese over the top. Return the dish to the oven and bake for another 15 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving. Tip: Let the casserole sit for 5 minutes after baking for easier slicing.
Just imagine the creamy sweet potatoes paired with the smoky, spicy filling—it’s a match made in heaven. Serve it with a dollop of sour cream or avocado slices for an extra touch of richness.
Sweet Potato and Black Bean Nachos
These nachos are a game-changer for your next snack attack. Think crispy chips, creamy sweet potatoes, and hearty black beans all coming together in one epic dish.
Ingredients
- For the nachos:
- 1 bag (10 oz) tortilla chips
- 1 cup cooked sweet potato, mashed
- 1 cup black beans, rinsed and drained
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- For the toppings:
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/2 avocado, diced
- 1/4 cup sour cream
- 1 tbsp lime juice
Instructions
- Preheat your oven to 375°F.
- Spread the tortilla chips in a single layer on a large baking sheet.
- Dollop the mashed sweet potato evenly over the chips.
- Sprinkle the black beans over the sweet potato.
- Combine the cheddar and Monterey Jack cheeses, then sprinkle over the beans.
- Bake for 10-12 minutes, or until the cheese is bubbly and slightly golden.
- While the nachos bake, mix the sour cream and lime juice in a small bowl for a tangy drizzle.
- Once out of the oven, immediately top with red onion, cilantro, and avocado.
- Drizzle with the lime-infused sour cream just before serving.
Serve these nachos right away for the ultimate melty, crunchy experience. The sweet potato adds a surprising twist that pairs perfectly with the smoky black beans and fresh toppings.
Black Bean Sweet Potato Hash
Wondering what to whip up for a hearty breakfast or a lazy brunch? This Black Bean Sweet Potato Hash is your answer. It’s packed with flavors, easy to make, and totally customizable to your taste.
Ingredients
- For the hash:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- For serving (optional):
- 4 eggs
- Fresh cilantro, chopped
- Avocado slices
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the sweet potatoes with olive oil, salt, and black pepper. Spread them out in a single layer.
- Roast for 20 minutes, then flip the sweet potatoes and roast for another 10-15 minutes until they’re tender and slightly crispy.
- While the sweet potatoes are roasting, heat a large skillet over medium heat. Add a drizzle of olive oil, then sauté the red onion and bell pepper until soft, about 5 minutes.
- Add the garlic, cumin, and smoked paprika to the skillet. Cook for another minute until fragrant.
- Stir in the black beans and cook until they’re heated through, about 2-3 minutes.
- Once the sweet potatoes are done, add them to the skillet with the bean mixture. Gently stir to combine everything.
- For optional eggs, make 4 wells in the hash and crack an egg into each. Cover the skillet and cook on low heat until the eggs are done to your liking, about 5-7 minutes for runny yolks.
- Garnish with fresh cilantro and avocado slices before serving.
Delightfully hearty and flavorful, this hash is perfect with a side of toast or wrapped in a warm tortilla. The sweet potatoes add a lovely sweetness that balances the smoky spices, making every bite a delight.
Sweet Potato and Black Bean Stuffed Peppers
Kickstart your meal prep with these vibrant stuffed peppers that are as nutritious as they are delicious. You’ll love the hearty combo of sweet potatoes and black beans, all tucked into colorful bell peppers.
Ingredients
- For the filling:
- 2 large sweet potatoes, peeled and diced (about 3 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread them on a baking sheet and roast for 25 minutes, or until tender.
- While the sweet potatoes roast, prepare the bell peppers by cutting off the tops and removing the seeds. Tip: Choose peppers that can stand upright for easier stuffing.
- In a large bowl, mix the roasted sweet potatoes with black beans. Taste and adjust seasoning if needed.
- Stuff each bell pepper with the sweet potato and black bean mixture. Pack it tightly to ensure each bite is flavorful.
- Sprinkle shredded cheese on top of each stuffed pepper. Tip: For extra crispiness, broil for the last 2 minutes of baking.
- Bake the stuffed peppers for 20 minutes, or until the peppers are tender and the cheese is bubbly.
- Garnish with chopped cilantro before serving. Tip: Serve with a dollop of sour cream or avocado slices for added creaminess.
Craving something wholesome yet satisfying? These stuffed peppers offer a delightful contrast of textures, from the soft filling to the slightly crisp pepper. Perfect for a cozy dinner or as a standout dish at your next potluck.
Sweet Potato Black Bean Dip
So, you’re looking for a crowd-pleaser that’s as nutritious as it is delicious? This Sweet Potato Black Bean Dip is your go-to. It’s creamy, packed with flavor, and ridiculously easy to make.
Ingredients
- For the base:
- 1 large sweet potato, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp olive oil
- For the seasoning:
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- For serving:
- Tortilla chips
- Fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato cubes with 1 tbsp olive oil and spread them on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
- Tip: Don’t overcrowd the baking sheet to ensure even roasting.
- In a food processor, combine the roasted sweet potatoes, black beans, remaining olive oil, cumin, smoked paprika, and salt. Blend until smooth.
- Tip: If the dip is too thick, add a tablespoon of water at a time until you reach the desired consistency.
- Transfer the dip to a serving bowl and garnish with fresh cilantro.
- Tip: For an extra kick, add a pinch of chili powder or a squeeze of lime juice before serving.
This dip boasts a smooth texture with a smoky sweetness from the roasted sweet potatoes, balanced by the earthiness of black beans. Serve it warm with tortilla chips or as a spread in your next veggie wrap for a flavorful twist.
Black Bean and Sweet Potato Stir Fry
Sometimes you just need a quick, nutritious meal that doesn’t skimp on flavor. This black bean and sweet potato stir fry is your answer, packed with vibrant colors and bold tastes.
Ingredients
- For the stir fry:
- 1 tbsp olive oil
- 1 medium sweet potato, diced into 1/2-inch cubes
- 1/2 cup red bell pepper, sliced
- 1/2 cup onion, thinly sliced
- 1 cup black beans, rinsed and drained
- 1 tsp garlic, minced
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp cumin
Instructions
- Heat olive oil in a large skillet over medium heat (350°F).
- Add sweet potato cubes to the skillet. Cook for 10 minutes, stirring occasionally, until they start to soften.
- Tip: Cover the skillet for the first 5 minutes to speed up the cooking process.
- Add red bell pepper, onion, and garlic to the skillet. Cook for another 5 minutes, until the vegetables are tender.
- Tip: If the skillet gets too dry, add a splash of water to prevent sticking.
- Stir in black beans, soy sauce, maple syrup, smoked paprika, and cumin. Cook for 2 minutes, until everything is well combined and heated through.
- Tip: Taste and adjust the seasoning with a bit more soy sauce or maple syrup if needed.
Absolutely delightful, this stir fry offers a perfect balance of sweet and smoky flavors with a satisfying texture. Serve it over quinoa or with a side of avocado for an extra creamy touch.
Sweet Potato and Black Bean Pizza
Oh, you’re going to love this twist on pizza night! Sweet potato and black bean pizza combines creamy, spiced sweet potatoes with hearty black beans for a dish that’s as nutritious as it is delicious.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tbsp active dry yeast
- 1/2 cup warm water (110°F)
- 1 tbsp olive oil
- For the sauce:
- 1 cup mashed sweet potatoes
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- For the toppings:
- 1 cup black beans, rinsed and drained
- 1/2 cup shredded mozzarella cheese
- 1/4 cup diced red onion
- 1 tbsp chopped cilantro
Instructions
- Preheat your oven to 425°F.
- In a large bowl, mix flour and salt. Dissolve yeast in warm water and let sit for 5 minutes until frothy.
- Add yeast mixture and olive oil to the flour. Stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Tip: If the dough is too sticky, add a little more flour.
- Let the dough rise in a greased bowl, covered, for 30 minutes in a warm place.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
- In a bowl, mix mashed sweet potatoes, cumin, smoked paprika, and salt. Spread evenly over the crust.
- Top with black beans, mozzarella, and red onion.
- Bake for 15-20 minutes until the crust is golden and cheese is bubbly. Tip: For extra crispiness, bake the last 2 minutes on the top rack.
- Garnish with chopped cilantro before serving. Tip: Let the pizza cool for 5 minutes before slicing for cleaner cuts.
Best enjoyed fresh, this pizza offers a delightful contrast between the creamy sweet potato sauce and the crisp crust. Try serving it with a side of avocado slices for an extra layer of flavor and texture.
Sweet Potato Black Bean Brownies
Believe it or not, these brownies are secretly packed with good-for-you ingredients, making them a guilt-free treat you’ll love. They’re fudgy, rich, and have just the right amount of sweetness, thanks to the natural sugars in sweet potatoes.
Ingredients
- For the brownie base:
- 1 cup mashed sweet potato
- 1/2 cup black beans, rinsed and drained
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the topping:
- 1/4 cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- In a food processor, blend the sweet potato and black beans until smooth.
- Add the almond butter, maple syrup, cocoa powder, vanilla extract, baking powder, and salt to the food processor. Blend until well combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.
- While the brownies are baking, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Once the brownies are done, let them cool for 10 minutes before drizzling with the melted chocolate mixture.
- Allow the brownies to cool completely before cutting into squares.
Out of the oven, these brownies are incredibly moist with a deep chocolate flavor that’s perfectly balanced by the subtle sweetness of the sweet potato. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent dessert.
Conclusion
Looking for a way to spice up your meals? This roundup of 18 sweet potato and black bean recipes offers something for every occasion, from cozy dinners to festive gatherings. Each dish is a testament to how versatile and delicious these ingredients can be. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!
