19 Delicious Sweet Potato and Black Bean Recipes Amazing

Just when you thought sweet potatoes and black beans couldn’t get any more versatile, we’ve rounded up 19 mouthwatering recipes that prove otherwise! Whether you’re craving a cozy weeknight dinner, a festive seasonal dish, or just a hearty dose of comfort food, these combinations are sure to delight. Get ready to spice up your meal rotation with flavors that are as nourishing as they are delicious. Let’s dive in!

Sweet Potato and Black Bean Tacos

Zesty and vibrant, these Sweet Potato and Black Bean Tacos have become a staple in my kitchen, especially on those busy weeknights when I crave something nutritious yet comforting. I remember the first time I whipped these up; it was a chilly evening, and the combination of warm spices and creamy avocado instantly won me over.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (I find the smaller cubes cook more evenly)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp ground cumin (toasted and ground at home for the best flavor)
• 1/2 tsp smoked paprika (adds a lovely depth)
• 1 can (15 oz) black beans, rinsed and drained (I prefer the low-sodium variety)
• 8 small corn tortillas (warmed up, they’re just better)
• 1 ripe avocado, sliced (room temp for easier slicing)
• Fresh cilantro leaves for garnish (because you can never have too much)
• Lime wedges for serving (the squeeze at the end is a must)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil, cumin, and smoked paprika until evenly coated. Spread them out on the prepared baking sheet in a single layer.
3. Roast for 25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized at the edges.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat for about 5 minutes, stirring occasionally. Tip: Adding a splash of water can prevent them from drying out.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Keep them wrapped in a clean kitchen towel to stay warm.
6. To assemble, divide the roasted sweet potatoes and warm black beans among the tortillas. Top with avocado slices, cilantro leaves, and a generous squeeze of lime juice. Tip: For an extra kick, a dash of hot sauce works wonders here.

Vibrant and satisfying, these tacos boast a delightful contrast of textures—the creamy avocado against the hearty sweet potatoes and beans. Serve them with an extra lime wedge on the side for that bright, citrusy finish that ties everything together beautifully.

Spicy Sweet Potato and Black Bean Soup

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Spicy Sweet Potato and Black Bean Soup has become my go-to. I stumbled upon this recipe during a last-minute pantry raid, and it’s been a staple ever since.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I swear by yellow onions for their sweetness)
• 3 garlic cloves, minced (fresh is best, but I’ve used jarred in a pinch)
• 1 tablespoon ground cumin (toasted and ground at home if you’re feeling fancy)
• 1 teaspoon smoked paprika (adds a deep, smoky flavor)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 can (15 oz) black beans, rinsed and drained (I sometimes use dried beans soaked overnight)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a nice depth)
• 1 jalapeño, seeded and minced (adjust to your heat preference)
• Salt to taste (I start with 1/2 teaspoon and adjust)
• Fresh cilantro for garnish (a must for that fresh pop)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, and smoked paprika, cooking until fragrant, about 30 seconds. Tip: Toasting the spices with the onions and garlic unlocks their flavors.
4. Add the sweet potatoes, black beans, vegetable broth, diced tomatoes, and jalapeño to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer until the sweet potatoes are tender, about 20 minutes. Tip: A fork should easily pierce the sweet potatoes when they’re done.
6. Season with salt to taste. Tip: Always taste as you go to adjust seasoning perfectly.
7. Ladle the soup into bowls and garnish with fresh cilantro.

So velvety and rich, this soup’s sweetness from the potatoes balances beautifully with the heat of the jalapeño. Try topping it with avocado slices or a dollop of sour cream for an extra layer of flavor.

Sweet Potato and Black Bean Enchiladas

Unbelievably, it was a chilly evening when I first stumbled upon the idea of combining sweet potatoes and black beans in enchiladas. The warmth and richness of this dish instantly made it a staple in my kitchen, especially during those days when comfort food is non-negotiable.

Ingredients

• 2 cups peeled and diced sweet potatoes (I like them in small cubes for even cooking)
• 1 can (15 oz) black beans, drained and rinsed (trust me, rinsing removes that excess sodium)
• 1 tbsp extra virgin olive oil (my go-to for its fruity note)
• 1 tsp ground cumin (because what’s Mexican food without it?)
• 1/2 tsp smoked paprika (for that subtle smokiness)
• 8 corn tortillas (I warm them up a bit to prevent cracking)
• 2 cups enchilada sauce (homemade or store-bought, no judgment here)
• 1 cup shredded cheese (I’m team Monterey Jack for its meltiness)
• 1/4 cup chopped cilantro (for that fresh pop of color and flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the sweet potatoes until they’re just tender, about 10 minutes. Tip: Covering the skillet speeds up the cooking.
3. Add the black beans, cumin, and smoked paprika to the skillet, stirring to combine. Cook for another 2 minutes to let the flavors meld.
4. Warm the tortillas for about 30 seconds in the microwave or on a dry skillet to make them pliable.
5. Spread a thin layer of enchilada sauce at the bottom of the prepared baking dish.
6. Fill each tortilla with the sweet potato and black bean mixture, roll them up, and place seam side down in the dish. Tip: Don’t overfill to prevent bursting.
7. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Broil for the last 2 minutes for extra crispiness.
9. Garnish with chopped cilantro before serving.

Velvety sweet potatoes and hearty black beans create a filling that’s both nutritious and indulgent. Serve these enchiladas with a side of avocado slices or a dollop of sour cream for an extra layer of richness.

Black Bean and Sweet Potato Chili

Yesterday, as the crisp autumn air began to whisper through the kitchen window, I found myself craving something hearty yet wholesome. That’s when I decided to whip up a batch of this comforting black bean and sweet potato chili, a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large sweet potato, diced into 1/2-inch cubes (because who doesn’t love a bit of sweetness?)
• 1 medium onion, finely chopped (I always shed a tear, but it’s worth it)
• 3 cloves garlic, minced (the more, the merrier, I say)
• 1 tablespoon chili powder (for that essential kick)
• 1 teaspoon ground cumin (it’s all about that earthy depth)
• 1/2 teaspoon smoked paprika (a little smoky magic)
• 1 can (15 oz) black beans, rinsed and drained (I opt for low-sodium to control the salt)
• 1 can (14.5 oz) diced tomatoes (with their juices for extra sauciness)
• 2 cups vegetable broth (homemade if you’ve got it)
• Salt to taste (I start with 1/2 teaspoon and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sweet potato and onion, sautéing until the onion is translucent and the sweet potato begins to soften, about 5 minutes.
3. Stir in the garlic, chili powder, cumin, and smoked paprika, cooking until fragrant, about 30 seconds. Tip: Toasting the spices releases their oils and maximizes flavor.
4. Pour in the black beans, diced tomatoes, and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the sweet potato is tender. Tip: Stir occasionally to prevent sticking.
6. Season with salt, starting with 1/2 teaspoon and adjusting as needed. Tip: Always taste as you go to perfect the seasoning.

After simmering, this chili transforms into a rich, velvety concoction with a perfect balance of sweetness and spice. Serve it topped with avocado slices or a dollop of Greek yogurt for a creamy contrast.

Sweet Potato and Black Bean Burgers

These Sweet Potato and Black Bean Burgers have become a staple in my kitchen, especially on those busy weeknights when I crave something hearty yet healthy. Trust me, the combination of sweet potatoes and black beans is a match made in heaven, offering a perfect balance of sweetness and earthiness.

Ingredients

• 1 large sweet potato, baked and mashed (I always bake mine the night before to save time)
• 1 can (15 oz) black beans, rinsed and drained (I swear by the organic ones for their texture)
• 1/2 cup breadcrumbs (I use panko for that extra crunch)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tsp cumin (because what’s a burger without a bit of spice?)
• 1/2 tsp salt (I prefer sea salt for its mineral taste)
• 1/4 tsp black pepper (freshly ground, always)
• 1 egg, beaten (room temp eggs blend better, in my experience)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed sweet potato, black beans, breadcrumbs, cumin, salt, and pepper. Mix until well combined.
3. Add the beaten egg to the mixture, stirring until everything is evenly moistened. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wetting your hands slightly prevents sticking.
5. Heat olive oil in a skillet over medium heat. Cook each patty for 3-4 minutes on each side, until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.

Zesty and satisfying, these burgers have a delightful crispy exterior with a soft, flavorful center. Serve them on a toasted bun with avocado slices and a drizzle of chipotle mayo for an extra kick.

Roasted Sweet Potato and Black Bean Salad

Whenever I’m looking for a hearty yet healthy dish that’s both satisfying and simple to make, this Roasted Sweet Potato and Black Bean Salad is my go-to. It’s a vibrant mix of flavors and textures that never fails to impress, whether I’m serving it at a casual dinner or meal prepping for the week.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes (I find the smaller cubes get perfectly crispy)
• 1 can (15 oz) black beans, rinsed and drained (I always opt for low-sodium to control the saltiness)
• 2 tbsp extra virgin olive oil (my kitchen staple for roasting)
• 1 tsp ground cumin (for that warm, earthy flavor)
• 1/2 tsp smoked paprika (adds a subtle smokiness)
• Salt to taste (I start with 1/4 tsp and adjust from there)
• 1/4 cup chopped fresh cilantro (because fresh herbs make all the difference)
• 1 lime, juiced (about 2 tbsp, for a bright finish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, cumin, smoked paprika, and salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through, until they’re golden and fork-tender.
4. While the sweet potatoes roast, in the same bowl, mix the black beans with the remaining 1 tbsp olive oil and a pinch of salt.
5. Once the sweet potatoes are done, let them cool for 5 minutes before adding them back to the bowl with the black beans.
6. Add the chopped cilantro and lime juice to the bowl, gently tossing everything together to combine.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Combining the creamy black beans with the crispy sweet potatoes and fresh cilantro creates a delightful contrast in every bite. Serve it warm as a standalone meal or chill it for a refreshing side dish that’s perfect for picnics.

Sweet Potato and Black Bean Quesadillas

Growing up in a household where Mexican cuisine was a staple, I’ve always had a soft spot for quesadillas. But it wasn’t until I stumbled upon the combination of sweet potatoes and black beans that I truly fell in love. This recipe is a testament to that discovery, blending the sweetness of potatoes with the earthiness of beans for a quesadilla that’s anything but ordinary.

Ingredients

• 2 medium sweet potatoes, peeled and diced (about 2 cups) – I find the smaller the dice, the quicker they cook.
• 1 can (15 oz) black beans, drained and rinsed – Always go for low-sodium to control the saltiness.
• 1 cup shredded Monterey Jack cheese – The meltiness is unbeatable, but feel free to mix in some cheddar for extra flavor.
• 4 large flour tortillas – I like mine slightly charred, so I opt for the thinner ones.
• 2 tbsp extra virgin olive oil – My go-to for that rich, fruity undertone.
• 1 tsp ground cumin – It’s all about that warm, earthy spice.
• 1/2 tsp smoked paprika – A little goes a long way to add depth.
• Salt to taste – I’m cautious with salt since the cheese adds plenty.

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, cumin, smoked paprika, and a pinch of salt on the prepared baking sheet. Spread them out in a single layer for even roasting.
3. Roast for 25 minutes, or until the sweet potatoes are tender and slightly caramelized at the edges, stirring halfway through.
4. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the black beans and a pinch of salt, cooking for 5 minutes until warmed through. Mash slightly for a chunkier texture.
5. Lay out the tortillas and divide the roasted sweet potatoes, mashed black beans, and shredded cheese evenly between them, folding each in half.
6. Heat a clean skillet over medium heat and cook each quesadilla for 2-3 minutes per side, until golden brown and the cheese is melted.
7. Let them sit for a minute before cutting into wedges – this helps the filling set.

Last but not least, these quesadillas are a delightful mix of creamy, crispy, and cheesy. Serve them with a dollop of sour cream or a vibrant salsa verde to elevate the flavors even further.

Sweet Potato and Black Bean Curry

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Sweet Potato and Black Bean Curry has become a staple in my kitchen. It’s a dish that marries the sweetness of potatoes with the earthiness of beans, creating a comforting bowl that’s both nutritious and satisfying.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes (I find the smaller cubes cook faster and absorb more flavor)
• 1 can (15 oz) black beans, drained and rinsed (I always opt for low-sodium to control the saltiness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely chopped (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp curry powder (I like mine with a bit of heat, so I go for the hot variety)
• 1 can (14 oz) coconut milk (full-fat for that creamy texture we all love)
• 1 cup vegetable broth (homemade if you have it, but store-bought works just fine)
• Salt to taste (I add this at the end to perfectly season the dish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and curry powder, cooking for another minute until fragrant. Tip: Toasting the curry powder slightly enhances its flavor.
4. Add the diced sweet potatoes to the pot, stirring to coat them in the onion and spice mixture.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil. Tip: Keep the heat medium to avoid curdling the coconut milk.
6. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
7. Gently stir in the black beans and cook for an additional 5 minutes to heat through. Tip: Adding the beans last prevents them from becoming too mushy.
8. Season with salt to taste, then remove from heat.

Just like that, you’ve got a curry that’s creamy, with a perfect balance of sweetness and spice. Serve it over a bed of fluffy rice or with a side of naan bread to soak up all that delicious sauce.

Sweet Potato and Black Bean Stuffed Peppers

How many times have you stared into your fridge, wondering what to make with that lone sweet potato and can of black beans? I’ve been there more times than I’d like to admit, and that’s how these Sweet Potato and Black Bean Stuffed Peppers came to be—a happy accident that’s now a staple in my kitchen.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a pop of color)
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups)
• 1 can (15 oz) black beans, drained and rinsed (I swear by the no-salt-added variety for better control over seasoning)
• 1 cup cooked quinoa (I always make extra to save time on busy nights)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp ground cumin (toasted cumin seeds ground at home make all the difference)
• 1/2 tsp smoked paprika (for that irresistible smoky hint)
• 1/2 cup shredded cheese (cheddar or Monterey Jack work beautifully here)
• Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in the prepared dish.
3. In a large bowl, toss the sweet potato cubes with olive oil, cumin, smoked paprika, and salt until evenly coated.
4. Spread the sweet potatoes on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
5. In the same bowl, mix the roasted sweet potatoes, black beans, and quinoa. Spoon the mixture into the bell peppers, packing it down lightly.
6. Sprinkle the shredded cheese on top of each stuffed pepper.
7. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
8. Let the peppers cool for 5 minutes before serving—this helps the filling set and makes them easier to handle.

Every bite of these stuffed peppers is a delightful mix of creamy sweet potatoes, hearty black beans, and fluffy quinoa, all hugged by a tender pepper. I love serving them with a dollop of sour cream or avocado slices for an extra layer of richness.

Sweet Potato and Black Bean Nachos

Over the years, I’ve found that the best dishes are those that bring comfort without requiring hours in the kitchen. That’s why these Sweet Potato and Black Bean Nachos have become a staple in my home—they’re hearty, flavorful, and surprisingly simple to whip up on a busy weeknight.

Ingredients

• 2 medium sweet potatoes, diced into 1/2-inch cubes (I leave the skin on for extra texture and nutrients)
• 1 can (15 oz) black beans, drained and rinsed (I always opt for low-sodium to control the saltiness)
• 1 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1/2 tsp smoked paprika (it adds a depth of flavor that regular paprika just can’t match)
• 1/4 tsp salt (I use sea salt for its clean taste)
• 1 cup shredded Monterey Jack cheese (because its meltiness is unbeatable)
• 1/4 cup chopped fresh cilantro (for that fresh, herby finish)
• 1 jalapeño, thinly sliced (remove the seeds if you’re sensitive to heat)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt until evenly coated. Spread them out on the prepared baking sheet in a single layer.
3. Roast the sweet potatoes for 25 minutes, stirring halfway through, until they’re tender and slightly caramelized at the edges.
4. Remove the baking sheet from the oven and sprinkle the black beans and shredded Monterey Jack cheese over the roasted sweet potatoes.
5. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.
6. Garnish with chopped cilantro and sliced jalapeño before serving.

Dig into these nachos and you’ll be greeted with a delightful contrast of textures—the crispness of the roasted sweet potatoes against the creamy black beans and gooey cheese. Serve them straight from the baking sheet for a fun, communal eating experience, or pair with a dollop of sour cream for extra richness.

Sweet Potato and Black Bean Burritos

How many times have you stared into your pantry, wondering what to whip up that’s both nutritious and satisfying? Sweet Potato and Black Bean Burritos have become my go-to for such moments, blending sweet and savory flavors in a way that never fails to delight.

Ingredients

• 2 medium sweet potatoes, peeled and diced (I find the smaller the dice, the quicker they roast)
• 1 can (15 oz) black beans, drained and rinsed (I swear by the no-salt-added variety for better control over the dish’s flavor)
• 1 cup shredded Monterey Jack cheese (because its meltiness is unbeatable)
• 4 large flour tortillas (I always warm them up slightly for easier rolling)
• 2 tbsp extra virgin olive oil (my kitchen staple for roasting)
• 1 tsp ground cumin (it adds that warm, earthy note we all love)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, cumin, smoked paprika, and salt until evenly coated. Spread them out on the prepared baking sheet.
3. Roast for 25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized at the edges.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over low heat, adding a splash of water to prevent drying out.
5. Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable.
6. Divide the roasted sweet potatoes, warm black beans, and shredded cheese evenly among the tortillas.
7. Fold in the sides of each tortilla and roll tightly to enclose the filling.
8. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Cook each burrito seam-side down for 2-3 minutes, then flip and cook for another 2-3 minutes until golden and crispy.

Kicking back with one of these burritos, you’ll love the contrast between the crispy exterior and the soft, flavorful filling inside. Serve them with a side of avocado slices or a dollop of sour cream for an extra layer of richness.

Sweet Potato and Black Bean Casserole

Diving into the heart of comfort food season, I can’t help but share my all-time favorite dish that’s as nutritious as it is delicious. Sweet Potato and Black Bean Casserole has been my go-to for potlucks and cozy nights in, and today, I’m letting you in on my secret recipe.

Ingredients

• 2 large sweet potatoes, peeled and diced (I find the orange-fleshed ones sweeter)
• 1 can (15 oz) black beans, drained and rinsed (trust me, rinsing removes that tinny taste)
• 1 cup corn kernels (fresh or frozen, but I love the crunch of fresh)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp ground cumin (for that earthy warmth)
• 1/2 tsp smoked paprika (it’s all about that smoky hint)
• 1 cup shredded cheese (I’m team cheddar, but pepper jack works wonders too)
• Salt to taste (I always start with 1/4 tsp and adjust)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the baking dish and roast for 25 minutes, stirring halfway through, until they’re just tender.
4. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
5. Remove the dish from the oven and layer the black beans and corn over the sweet potatoes.
6. Sprinkle the shredded cheese evenly over the top.
7. Tip: For extra flavor, mix a pinch of cumin into the cheese before sprinkling.
8. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.
9. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely bursting with flavors, this casserole is a delightful mix of creamy sweet potatoes, hearty beans, and crispy corn, all under a blanket of melted cheese. Serve it with a dollop of sour cream or avocado slices for an extra layer of richness.

Sweet Potato and Black Bean Stew

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Sweet Potato and Black Bean Stew has become my go-to. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of spices would fill the air, promising a meal that was as nourishing as it was delicious.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
• 1 large onion, diced (I swear by yellow onions for their sweetness)
• 3 cloves garlic, minced (fresh is best, but hey, we’ve all used the jarred kind in a pinch)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups, and I like them chunky for texture)
• 1 can (15 oz) black beans, rinsed and drained (I sometimes sneak in an extra half can because I love beans)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a nice smokiness)
• 2 cups vegetable broth (homemade if you have it, but store-bought works just fine)
• 1 teaspoon ground cumin (toasted and ground yourself if you’re feeling fancy)
• 1/2 teaspoon smoked paprika (this is the secret ingredient, trust me)
• Salt to taste (I start with 1/2 teaspoon and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Toss in the sweet potatoes, stirring to coat them in the oil and onion mixture.
5. Pour in the black beans, diced tomatoes with their juice, and vegetable broth. Tip: For a thicker stew, you can mash some of the beans against the side of the pot.
6. Season with cumin, smoked paprika, and salt. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25 minutes. Tip: Check halfway through to stir and ensure nothing’s sticking to the bottom.
8. After 25 minutes, uncover and test the sweet potatoes with a fork; they should be tender but not mushy. If needed, simmer for another 5 minutes.

Mouthwatering and satisfying, this stew strikes the perfect balance between sweet and smoky, with the black beans adding a creamy contrast to the tender sweet potatoes. Serve it over a bed of quinoa for extra protein, or with a slice of crusty bread to soak up every last bit of the flavorful broth.

Sweet Potato and Black Bean Pizza

Just when I thought pizza couldn’t get any more comforting, I stumbled upon this Sweet Potato and Black Bean Pizza recipe that’s become a staple in my kitchen. It’s the perfect blend of sweet and savory, and let me tell you, it’s a game-changer for pizza night.

Ingredients

• 1 pre-made pizza dough (I love the convenience of store-bought, but homemade is just as great if you’re up for it)
• 1 cup mashed sweet potatoes (I roast mine the night before for extra sweetness)
• 1/2 cup black beans, rinsed and drained (canned works fine, but I always opt for low-sodium)
• 1 cup shredded mozzarella cheese (because what’s pizza without cheese?)
• 1 tbsp olive oil (extra virgin is my go-to for that rich flavor)
• 1 tsp garlic powder (for that irresistible aroma)
• 1/2 tsp smoked paprika (it adds a subtle smokiness that’s just divine)
• Salt to taste (I’m generous here, but you do you)

Instructions

1. Preheat your oven to 425°F. A hot oven is key to getting that crispy crust we all love.
2. Roll out your pizza dough on a floured surface to your desired thickness. I like mine thin but sturdy enough to hold the toppings.
3. Brush the dough with olive oil. This not only adds flavor but also helps prevent a soggy crust.
4. Spread the mashed sweet potatoes evenly over the dough. Think of it as your pizza’s flavorful base.
5. Sprinkle the black beans, garlic powder, smoked paprika, and salt over the sweet potatoes. Even distribution is the secret to every bite being perfect.
6. Top with mozzarella cheese. Don’t hold back—this is where the magic happens.
7. Bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown. Keep an eye on it; ovens can be tricky.

This pizza comes out with a delightful contrast of textures—creamy sweet potatoes, hearty beans, and that crispy, cheesy crust. Try serving it with a drizzle of hot honey for an extra kick that’ll have everyone asking for seconds.

Sweet Potato and Black Bean Hash

Very few dishes can claim to be as versatile and comforting as a well-made hash, and this Sweet Potato and Black Bean Hash is no exception. I stumbled upon this recipe during a lazy Sunday brunch experiment, and it’s been a staple in my kitchen ever since, especially when I need something hearty yet healthy.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (I find the smaller cubes crisp up nicer)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1/2 tsp smoked paprika (adds a lovely depth)
• 1/2 tsp ground cumin (for that earthy note)
• 1/4 tsp salt (I like to start with less and adjust)
• 1 can (15 oz) black beans, drained and rinsed (room temp is fine here)
• 1 small red onion, diced (about 1/2 cup)
• 1 clove garlic, minced (fresh is best)
• 2 large eggs (I prefer room temp eggs here for even cooking)
• Fresh cilantro for garnish (because color and freshness matter)

Instructions

1. Preheat your skillet over medium heat and add the olive oil, swirling to coat the pan.
2. Add the sweet potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a good sear.
3. Sprinkle the smoked paprika, cumin, and salt over the sweet potatoes. Stir to coat evenly, then cook for another 10 minutes, stirring occasionally, until the potatoes are tender and slightly crispy.
4. Add the black beans, red onion, and garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the onions are translucent and the beans are heated through.
5. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-5 minutes, depending on how runny you like your yolks.
6. Garnish with fresh cilantro before serving.

Every bite of this hash is a delightful mix of creamy sweet potatoes, hearty black beans, and the perfect runny egg yolk tying it all together. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of avocado toast for an extra touch of luxury.

Sweet Potato and Black Bean Dip

Unbelievably, this Sweet Potato and Black Bean Dip was a happy accident in my kitchen last fall when I was trying to use up some leftover sweet potatoes. It’s now a staple at all my gatherings, and I love how it brings a cozy, autumnal vibe to any table.

Ingredients

• 2 medium sweet potatoes (about 2 cups mashed) – I always bake a few extra to have on hand for recipes like this.
• 1 can (15 oz) black beans, drained and rinsed – I swear by the organic ones for their texture.
• 1/4 cup tahini – This adds a lovely creaminess; don’t skip it!
• 2 tbsp lime juice – Freshly squeezed makes all the difference.
• 1 tsp ground cumin – My secret weapon for depth of flavor.
• 1/2 tsp smoked paprika – It gives that smoky hint I adore.
• Salt to taste – I start with 1/2 tsp and adjust from there.

Instructions

1. Preheat your oven to 400°F. Poke the sweet potatoes all over with a fork, then bake for 45-50 minutes until tender. Tip: Placing them on a baking sheet saves your oven from any drips.
2. Let the sweet potatoes cool slightly, then peel and mash them in a large bowl until smooth.
3. Add the black beans, tahini, lime juice, cumin, smoked paprika, and salt to the bowl. Tip: For a chunkier texture, mash the beans lightly before mixing.
4. Use a hand mixer or a sturdy spoon to blend everything together until well combined. Tip: If the dip is too thick, a splash of water can loosen it up.
5. Transfer the dip to a serving bowl and let it sit for 10 minutes to allow the flavors to meld.

Now this dip is not just a treat for the taste buds but also a feast for the eyes with its vibrant orange and black hues. Naturally, it pairs wonderfully with crunchy veggie sticks or as a spread on warm tortillas for a quick snack.

Sweet Potato and Black Bean Wraps

Remember those days when you’re craving something hearty yet healthy, and you just can’t decide what to make? That’s exactly how I stumbled upon these Sweet Potato and Black Bean Wraps. They’re the perfect blend of sweet and savory, and honestly, they’ve become my go-to for a quick, nutritious meal.

Ingredients

• 2 medium sweet potatoes, peeled and diced (I like to leave a few skins on for extra texture)
• 1 can (15 oz) black beans, drained and rinsed (trust me, rinsing removes that excess sodium)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp ground cumin (it really brings out the sweetness of the potatoes)
• 1/2 tsp smoked paprika (for that subtle smoky flavor)
• Salt to taste (I usually start with 1/4 tsp and adjust)
• 4 large whole wheat tortillas (or any you prefer, but these hold up well)
• 1 avocado, sliced (for that creamy finish)
• Fresh cilantro, chopped (because everything’s better with cilantro)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt on the prepared baking sheet. Spread them out in a single layer to ensure even roasting.
3. Roast for 25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized at the edges.
4. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat for about 5 minutes, stirring occasionally. This enhances their flavor and texture.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re pliable and slightly toasted.
6. To assemble the wraps, divide the roasted sweet potatoes and warmed black beans among the tortillas. Top with avocado slices and a sprinkle of fresh cilantro.
7. Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling.

These wraps are a delightful mix of creamy avocado, smoky sweet potatoes, and hearty black beans, all wrapped up in a soft tortilla. Try serving them with a side of lime wedges for an extra zing, or a dollop of Greek yogurt for a tangy contrast.

Sweet Potato and Black Bean Patties

How many times have you stared into your pantry, wondering what to make with that lone sweet potato and can of black beans? I’ve been there more times than I’d like to admit, and that’s how these Sweet Potato and Black Bean Patties were born. They’re a testament to the magic of simple ingredients coming together to create something unexpectedly delicious.

Ingredients

• 1 medium sweet potato, peeled and diced (about 2 cups) – I find the orange-fleshed ones add a beautiful color and natural sweetness.
• 1 can (15 oz) black beans, drained and rinsed – I always give them a good rinse to remove any excess sodium.
• 1/2 cup breadcrumbs – Panko works wonders for a lighter texture.
• 1 large egg, beaten – Room temperature eggs blend more smoothly into the mixture.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1 tsp ground cumin – It adds a warm depth that I absolutely love.
• 1/2 tsp smoked paprika – For that subtle smokiness.
• Salt to taste – I start with 1/4 tsp and adjust from there.

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the diced sweet potato in a microwave-safe bowl, cover with a damp paper towel, and microwave for 5 minutes, or until fork-tender. Tip: This step saves time without sacrificing flavor.
3. In a large bowl, mash the sweet potato and black beans together until mostly smooth but with some texture remaining.
4. Stir in the breadcrumbs, beaten egg, cumin, smoked paprika, and salt until well combined. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture.
5. Form the mixture into 6 equal-sized patties, about 1/2 inch thick. Tip: Wetting your hands slightly prevents sticking.
6. Heat the olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown.
7. Transfer the patties to the prepared baking sheet and bake for 10 minutes to ensure they’re heated through.

What you’ll love about these patties is their perfect balance of creamy sweet potato and hearty black beans, with just the right amount of spice. Serve them on a bed of greens for a light meal, or stack them in a bun with all your favorite toppings for a satisfying burger alternative.

Sweet Potato and Black Bean Lasagna

Growing up in a household where sweet potatoes were a staple, I’ve always been on the lookout for creative ways to incorporate them into my meals. This Sweet Potato and Black Bean Lasagna is a testament to my love for hearty, comforting dishes that don’t skimp on flavor or nutrition. It’s a dish that brings together the best of both worlds—creamy sweet potatoes and protein-packed black beans, layered between sheets of pasta and melted cheese.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick for even cooking)
• 1 can (15 oz) black beans, drained and rinsed (I love the texture and protein they add)
• 9 lasagna noodles (no-boil kind saves time and works perfectly here)
• 2 cups shredded mozzarella cheese (because what’s lasagna without gooey cheese?)
• 1 cup ricotta cheese (for that creamy layer we all crave)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (a quick flavor boost)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (just the right amount of spice)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced sweet potatoes and cook for about 5 minutes, until they start to soften. Tip: Keep an eye on them to prevent burning.
3. Layer 3 lasagna noodles at the bottom of a 9×13 inch baking dish. Spread half of the cooked sweet potatoes over the noodles, followed by half of the black beans, 1/2 cup of ricotta cheese, and 1/2 cup of mozzarella cheese. Repeat the layers once more, starting with the noodles.
4. Top the final layer with the remaining 3 lasagna noodles, the rest of the mozzarella cheese, and a sprinkle of garlic powder, salt, and black pepper. Tip: Covering the dish with foil for the first 20 minutes of baking prevents the cheese from burning.
5. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before slicing to allow the layers to set.

Beyond the irresistible cheesy top, this lasagna surprises with its creamy sweet potato layers and the hearty bite of black beans. Serve it with a crisp green salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Conclusion

Many of these 19 sweet potato and black bean recipes are sure to become staples in your kitchen, offering both nutrition and comfort in every bite. We hope you’re inspired to try them out and find your new favorite dish. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the deliciousness!