Black Beans With Sweet Potatoes, Tomatoes, Red Onions & Cilantro
Dried vs Canned Black Beans
Dried black beans need to be soaked overnight and then cooked. The length of time needed to prepare them is their biggest drawback when it comes to comparing them to canned beans. But from a nutrition and sodium perspective, dried, soaked home-cooked beans are definitely better and richer in nutrients. If you do go for the canned variety, which can be quite high in sodium, look for low-sodium brands and rinse the beans thoroughly.
Ingredients
- For the roasted sweet potatoes
- 2 large sweet potatoes peeled, cut into 1/2 inch or 1 cm cubes
- 3 Tbsp of extra virgin Greek olive oil
- 1 tsp sea salt
- Black pepper to taste
- 1 tsp cumin seeds
- 1/2 tsp sweet paprika powder
- For the salsa
- 2 cups cooked black beans washed, drained, and rinsed (good quality, low-sodium canned are fine)
- ΒΌ tsp sweet paprika
- 2 red peppers seeded and diced
- 2/3 cup fresh cilantro finely chopped
- 1 medium red onion minced
- Juice of 1 lime
- 5 Tbsp of extra virgin Greek olive oil
- Sea salt and pepper to taste
- To serve
- Chopped cilantro
Instructions
- Preheat the oven to 400 F / 200 C.
- Layer a baking sheet with parchment paper and set it aside.
- Mix the olive oil, salt, pepper, cumin, and paprika together in a large bowl, and toss the sweet potatoes in this mixture.
- Transfer to the prepared pan in a single layer and roast in the oven for 20 minutes or till the sweet potatoes are tender and cooked through. It may take a few minutes more or less depending on the size of the potatoes.
- In the meantime, prepare the black bean salsa by mixing all the ingredients together in a bowl.
- Add the cooked sweet potatoes. Mix gently but well and serve with additional chopped cilantro.
Tried this recipe?Let us know how it was!