One Pan Mexican Sweet Potato Bake
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon chili powder
- 1 teaspoon fine sea salt
- 1 (15 ounce) can black beans drained and rinsed
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 2 large sweet potatoes washed and diced into 1†cubes
- 2 red bell peppers cored and diced
- 1 green bell pepper or poblano pepper cored and diced
- 2 jalapeno peppers cored and diced
- 1 cup corn kernels fresh or frozen and defrosted
- 3 tablespoons high heat oil divided (i used sunflower oil)
- suggested toppings: fresh baby spinach a squeeze of lime juice, salsa, avocado, cilantro, and/or mexican cheese
- Carbohydrate 16.3189889399249 g
- Cholesterol 0 mg
- Fat 0.708679395750497 g
- Fiber 3.16406875666902 g
- Protein 2.09042483898463 g
- Saturated Fat 0.0942255138976837 g
- Serving Size 1 1 Serving (109g)
- Sodium 419.646695792962 mg
- Sugar 13.1549201832559 g
- Trans Fat 0.147817356433468 g
- Calories 75 calories
Preheat the oven to 400°F and grease or line a baking sheet with parchment paper. Place the diced sweet potato on the baking sheet and then use your hands to coat them with 2 tablespoons of the oil. Sprinkle them with sea salt and bake in the oven for 15 minutes.Next remove the baking sheet from the oven and set aside. Place the drained diced peppers, beans, and corn on top of the sweet potatoes then add the remaining tablespoon of oil. Sprinkle the seasonings on top then use a spoon to stir everything together.Bake in the oven for another 15-20 minutes, until the potatoes and the peppers are light brown on the edges.Allow to cool for 5 minutes then transfer to a bowl with desired toppings and enjoy! Side note: I prefer to layer everything on a bed of baby spinach and top with shredded cheese, salsa, fresh lime juice, avocado and/ or cilantro.
