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Mexican Sweet Potatoes with Black Beans
Prep 20min
Total50min
Ingredients5
Servings4
My mother used to say, “there’s nothing better than a big pot of black beans”, but now I have to say that there’s something better than that: Mexican sweet potatoes with black beans.
They’re also very easy and quick to prepare. When you find a recipe for a “Mexican” dish, it usually includes tomato, onion and a certain type of chili, usually serrano or jalapeño peppers. So, for this dish, I combined three Mexican ingredients: sweet potatoes, black beans and pico de gallo.
It can be served hot or cold.
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Ingredients
2sweet potatoes, diced into 1/2” pieces
1teaspoon salt
3tablespoons oil
1(15 oz) can Progresso™ black beans, drained
1 1/2cup pico de gallo
Directions
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1
Preheat the oven to 425°F.
2
Mix the sweet potatoes with salt and oil. Bake for 15 minutes or until the sweet potatoes are soft.
3
Mix the baked sweet potatoes with the beans and pico de gallo. Taste and season with salt and pepper if necessary.
4
You can serve immediately or you may leave it in the fridge and serve as a cold salad.
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If you want to make it quicker, place the sweet potatoes in the oven first, and then prepare the pico de gallo while they are being baked.
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No nutrition information available for this recipe
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