Sheet pan chorizo and sweet potatoes
Sweet potatoes and peppers roasted until caramelized with crispy chorizo and black beans scattered through, finished with lime and avocado.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.21 a serving
- 490 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 sweet potatoes, about 1½ lb
- 1 red bell pepper
- 1 red onion
- 9 oz Mexican chorizo, 1 package, casing removed
- 1 can black beans, drained and rinsed
- 1 lime
- 1 avocado, diced (optional)
- ¼ cup cilantro, chopped (optional)
From your pantry
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
Each serving has about 490 calories, 18 g protein, 51 g carbs and 24 g fat, and costs about $2.21 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 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 and line a large with .
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.
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.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Scrub the sweet potatoes and cut them into ¾-inch . Cut the pepper and onion into 1-inch pieces.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
the vegetables on the pan with the oil, chili powder, cumin and salt, spread them out, and 15 minutes.
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.
Timer: 15 min
Stir the vegetables, then pinch the chorizo into small clumps and scatter them over the pan. 10 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: 10 min
Dolly’s tip: Small clumps crisp up like bacon bits. Big ones stay soft in the middle.Scatter the beans over the pan, stir to break up the chorizo, and 8 to 10 minutes more, until the sweet potatoes are tender and the chorizo is with no pink left.
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.
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: 9 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Squeeze the lime over the pan and top with avocado and cilantro. Leftovers keep 4 days and reheat well.
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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