Sweet Potatoes And Black Beans Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
• Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
• Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
• Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
• Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
• In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.

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.

Steps:

• Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet.
• Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet.
• Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.

Steps:

• Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through.
• Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes.
• Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato.
• Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.

Steps:

• Place sweet potatoes in 2 quart saucepan; add enough water just to cover; heat to boiling, reduce heat to low. Cover and simmer 10 minutes until sweet potatoes are tender; drain and set aside.
• Mix orange juice, cornstarch, cinnamon and cumin in same saucepan.
• Heat to boiling. Boil about 1 minute, stirring constantly until thickened.
• Stir in sweet potatoes, beans and rice.
• Cook about 2 minutes, until hot. Serve.

Steps:

• Place sweet potatoes in 2-quart saucepan; add enough water just to cover. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until tender; drain and set aside in a bowl.
• Mix orange juice, cornstarch, pie spice and cumin in same saucepan. Heat to boiling. Boil about 1 minute, stirring constantly, until thickened.
• Stir in sweet potatoes, beans and rice. Cook about 2 minutes or until hot.

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!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
• Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
• Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
• Heat a large skillet over medium heat.
• Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
• Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.