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Mexican Sweet Potatoes with Black Beans

Prep 20 min
Total 50 min
Ingredients 5
Servings 4

My mother used to say, “there’s nothing better than a big pot of black beans”, but now I have to say that there’s something better than that: Mexican sweet potatoes with black beans. They’re also very easy and quick to prepare. When you find a recipe for a “Mexican” dish, it usually includes tomato, onion and a certain type of chili, usually serrano or jalapeño peppers. So, for this dish, I combined three Mexican ingredients: sweet potatoes, black beans and pico de gallo. It can be served hot or cold.

Ingredients

2 sweet potatoes, diced into 1/2” pieces
1 teaspoon salt
3 tablespoons oil
1 (15 oz) can Progresso™ black beans, drained
1 1/2 cup pico de gallo

Directions

1

Preheat the oven to 425°F.
2

Mix the sweet potatoes with salt and oil. Bake for 15 minutes or until the sweet potatoes are soft.
3

Mix the baked sweet potatoes with the beans and pico de gallo. Taste and season with salt and pepper if necessary.
4

You can serve immediately or you may leave it in the fridge and serve as a cold salad.