Name: The Easy, Veggie-Forward Dinner I Make All Winter Long
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 4 medium sweet potatoes (about 8 ounces each); 3 tablespoons olive oil, divided; 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper, to taste; 1 small yellow onion, finely diced; 1 red bell pepper, stemmed, seeded, and finely diced; 1 (15-ounce) can black beans, rinsed and drained; 1 cup frozen corn kernels; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 2 ripe avocados, pitted and peeled; 1 to 2 tablespoons lime juice; Fresh chopped cilantro, for serving, optional

The Easy, Veggie-Forward Dinner I Make All Winter Long

This colorful, veggie-packed baked sweet potatoes with black bean succotash recipe features halved roasted spuds topped with hearty Tex-Mex black beans.

45 min total 10 min prep 35 min cook 4 539 cal

Instructions

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1 Line a rimmed baking sheet with parchment paper.
2 Wash the sweet potatoes thoroughly and pat dry. Cut them in half lengthwise. Drizzle 1 tablespoon of the oil evenly among the halves and rub with your hands to coat the skins evenly. Sprinkle both sides with salt and pepper to taste and place the potatoes cut-side down on the prepared baking sheet.
3 Roast until the potatoes can be pierced easily with a paring knife, 35 to 40 minutes.
4 While the potatoes roast, heat the remaining 2 tablespoons of oil in a large skillet set over medium-high heat. Add the onions and peppers with 1/2 teaspoon salt and a few turns of black pepper. Cook until the vegetables are soft and lightly golden, 6 to 8 minutes. Add the drained black beans to the skillet along with the corn, garlic powder, paprika, and cumin. Cook until everything is warmed through, 3 to 5 minutes. If the skillet looks dry, stir in a splash of water. Taste and adjust the seasonings with more salt and pepper if needed.
5 Place the avocados in a shallow bowl and mash with a fork until smooth. Season to taste with lime juice and salt.
6 Divide the potatoes among 4 plates, top with the succotash, and add dollops of the mashed avocado. Sprinkle with cilantro, if using, and serve. Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!