Roasted Sweet Potato and Black Bean "fajitas"
May 30, 2023 15:34:18 GMT
DebDoesWW and cathygeha like this
Post by DotRen on May 30, 2023 15:34:18 GMT
I keep this in 6 individual containers, it freezes well and can be eaten hot or cold.
Over a salad, over a grain, in a tortilla or added to broth as a hearty soup.
8oz sweet potato, diced small/medium (I leave the skin on)
1 large onion, cut into bite size chunks
2 green bell peppers, cut into wide strips or chunks
1 red bell pepper, cut into wide strips or chunks
1 tablespoon olive oil
2 tablespoon taco seasoning(or use spices below)
2 15oz cans black beans, drained and rinsed
**spices**
2T chili powder
2tsp ground cumin
1tsp garlic powder
1/2tsp dried oregano
1tsp salt
1/2 tsp black pepper
1/4tsp cayenne (optional)
Preheat oven to 400f.
Toss all the veggies (not the beans) with the seasonings to coat, then toss again with the olive oil.
Spread out evenly on a non-stick baking sheet and roast for 30 minutes.
Remove from oven, add the black beans and stir to mix.
Cool and store as you like.
Over a salad, over a grain, in a tortilla or added to broth as a hearty soup.
8oz sweet potato, diced small/medium (I leave the skin on)
1 large onion, cut into bite size chunks
2 green bell peppers, cut into wide strips or chunks
1 red bell pepper, cut into wide strips or chunks
1 tablespoon olive oil
2 tablespoon taco seasoning(or use spices below)
2 15oz cans black beans, drained and rinsed
**spices**
2T chili powder
2tsp ground cumin
1tsp garlic powder
1/2tsp dried oregano
1tsp salt
1/2 tsp black pepper
1/4tsp cayenne (optional)
Preheat oven to 400f.
Toss all the veggies (not the beans) with the seasonings to coat, then toss again with the olive oil.
Spread out evenly on a non-stick baking sheet and roast for 30 minutes.
Remove from oven, add the black beans and stir to mix.
Cool and store as you like.
