Sweet Potato Black Bean Filling Quick And Very Tasty Recipes

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QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO



Quick Sweet Potato, Mushroom, and Black Bean Burrito image

This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.

Provided by Katherine Sacks

Categories     Vegetarian     Burrito     Sweet Potato/Yam     Mushroom     Bean     Lunch     22-Minute Meals

Yield Serves 4

Number Of Ingredients 17

3/4 cup quick-cooking white rice
2/3 cup Mexican salsa verde, divided
4 tablespoons chopped cilantro, divided
2 tablespoons vegetable oil, divided
1 medium (about 8 ounces) sweet potato, grated
1 teaspoon kosher salt, divided
1 teaspoon ground cumin, divided
1/2 teaspoon cayenne pepper, divided
8 ounces sliced button mushrooms
1/2 medium red onion, thinly sliced
1 (16-ounce) can black beans, rinsed, drained
5 ounces baby spinach
1 lime, halved
4 (12") flour tortillas
1/3 cup sour cream
3/4 cup grated Monterey Jack cheese (about 2 1/2 ounces)
1 avocado, diced

Steps:

  • Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
  • Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
  • Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.
  • Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
  • Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.

BLACK BEAN-SWEET POTATO SKILLET



Black Bean-Sweet Potato Skillet image

My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 medium sweet potatoes, peeled and finely chopped
1 can (14-1/2 ounces) vegetable broth
1 teaspoon minced chipotle pepper in adobo sauce
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1-1/4 cups uncooked couscous

Steps:

  • In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR



Loaded Sweet Potatoes With Black Beans and Cheddar image

To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.

Provided by Sarah Jampel

Categories     vegetables, main course, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

2 medium sweet potatoes (8 to 10 ounces each), scrubbed and dried
1 tablespoon olive oil
Kosher salt
1 cup cooked black beans (if canned, rinsed and drained)
1 cup shredded sharp Cheddar
Black pepper

Steps:

  • Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
  • Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
  • Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 4 grams, TransFat 0 grams

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY



Sweet Potato And Black Bean Burritos Recipe by Tasty image

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19

2 medium sweet potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt, to taste
pepper, to taste
½ medium yellow onion, diced
1 jalapeño, seeded and diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
cayenne pepper, to taste
15 oz black beans, 1 can, drained and rinsed
¾ cup corn
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
  • To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams

SWEET POTATO BLACK BEAN HASH RECIPE BY TASTY



Sweet Potato Black Bean Hash Recipe by Tasty image

Here's what you need: olive oil, sweet potato, yellow onion, red bell pepper, salt, pepper, paprika, cumin, spinach, black beans

Provided by Tasty

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
3 cups sweet potato, diced, about 2 large potatoes
½ yellow onion, diced
1 red bell pepper, sliced
salt, to taste
pepper, to taste
½ tablespoon paprika
1 teaspoon cumin
2 cups spinach
15 oz black beans, 1 can

Steps:

  • Heat olive oil on medium heat in a 4-quart chicken fryer. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin, and stir. Cook for 10 minutes, occasionally stirring.
  • Add spinach and cook for an additional five minutes.
  • Lastly, add the black beans and stir until all ingredients are well-blended.
  • Serve with toppings of your choice. We topped our hash with an egg and avocado slices.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 12 grams, Protein 9 grams, Sugar 11 grams

ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS



Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls image

These breakfast bowls are a change from the usual and are loaded with a variety of flavors and textures. Home- or store-made chorizo is best, but feel free to use your favorite brand. You may also combine the sweet potatoes, black beans, chorizo and avocados all together before topping with the egg. I like to top mine with cotija cheese, cilantro, and chipotle hot sauce.

Provided by France C

Categories     100+ Breakfast and Brunch Recipes

Time 45m

Yield 4

Number Of Ingredients 12

2 sweet potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 (15.5 ounce) can black beans, undrained
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon garlic powder
1 pound fresh Mexican chorizo sausage, casing removed
1 tablespoon butter, or as needed
4 eggs
2 avocados - peeled, pitted, and sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
  • Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
  • Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
  • Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
  • Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
  • Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

Nutrition Facts : Calories 826.1 calories, Carbohydrate 58.4 g, Cholesterol 290.7 mg, Fat 52 g, Fiber 18.6 g, Protein 34.8 g, SaturatedFat 6.1 g, Sodium 2071.5 mg, Sugar 7 g

SWEET POTATO & BLACK BEAN FILLING QUICK AND VERY TASTY



Sweet Potato & Black Bean Filling Quick and Very Tasty image

This method for cooking the sweet potatoes gives them more flavor. This is great in burritos or on its own over rice.

Provided by Somogirl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups peeled and cubed raw sweet potatoes
1 (15 ounce) can canned black beans, rinsed and drained
1 tablespoon oil
4 -5 tablespoons taco seasoning (or half a 1.25 oz packet)
1 teaspoon cumin
cayenne pepper, to taste

Steps:

  • Heat oil over medium heat in a heavy saucepan or pot. Add half of the taco seasoning careful not to burn. After a few seconds add sweet potatoes and enough water to cover 2 inches of pan bottom. (The amount of water depends on size of pan, so I didn't state it in cup measurement). Water should not cover sweet potatoes all the way.
  • Bring to boil,then reduce and simmer until potatoes are soft, about 15 minutes. Stir once or twice.
  • When done add black beans, mix in remaining spices until beans are heated through. If mixture is too watery, turn heat up high for a few minutes, watching carefully until liquid is reduced and thicker.
  • For burritos, add cooked rice and cheese; roll or serve over rice.

Nutrition Facts : Calories 186.7, Fat 3.9, SaturatedFat 0.5, Sodium 448.9, Carbohydrate 31.4, Fiber 9.4, Sugar 2.8, Protein 7.6

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