Description
A delicious and nutritious sweet potato black bean bake that kids love. Packed with flavor and easy to make.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 20 minutes.
- Mix black beans with roasted sweet potatoes.
- Transfer mixture to a baking dish and top with shredded cheese.
- Bake for 15 minutes or until cheese melts.
- Serve with a dollop of sour cream.
Notes
- You can add diced bell peppers for extra crunch.
- Swap cheddar for Monterey Jack for a milder flavor.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of dish
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 25mg