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Mexican Sweet Potatoes with Black Beans

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  • Prep 20 min
  • Total 50 min
  • Ingredients 5
  • Servings 4
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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.
by Silvia Martinez
Updated Nov 10, 2016
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  • 2 sweet potatoes, diced into 1/2” pieces
  • 1 teaspoon salt
  • 3 tablespoons oil
  • 1 (15 oz) can Progresso™ black beans, drained
  • 1 1/2 cup pico de gallo


  • 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.

Expert Tips

  • tip 1
    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.

Nutrition Information

No nutrition information available for this recipe
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