Sheet pan black bean and sweet potato hash
Chili-spiced sweet potatoes, peppers and onions roasted until caramelized, then tossed with crispy black beans and corn and finished with lime and avocado, a colorful sheet pan dinner.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.15 a serving
- 410 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 sweet potatoes, cut into ½-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 can black beans, drained, rinsed and patted dry
- 1 cup frozen corn
- 1 lime, halved
- 1 avocado, diced
- 2 tbsp cilantro, chopped (optional)
- ¼ cup cotija cheese, crumbled (optional)
From your pantry
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
Each serving has about 410 calories, 11 g protein, 59 g carbs and 16 g fat, and costs about $2.15 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No red onions? White onions or yellow onions work.
- No black beans? Pinto beans or kidney beans work.
- No frozen corn? Canned corn works.
- No limes? Lemons work.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the sweet potatoes, pepper and onion on a with the oil, chili powder, cumin, smoked paprika and salt, and spread them out in one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Small, even cubes cook through at the same time. Big chunks stay hard in the middle.20 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
Scatter the beans and corn over the pan, everything together, and 12 to 15 minutes more, until the sweet potatoes are tender and and the beans are .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 13 min
Squeeze half the lime over the hot pan and .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Top with avocado, cilantro and cotija and serve with the rest of the lime.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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