HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlack Bean & Sweet Potato Bake
Black Bean & Sweet Potato Bake

Black Bean & Sweet Potato Bake

with Feta, Jalapeño, and Tomato Salad

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Nutrient-packed black beans and sweet potato make for a hearty Mexican-inspired skillet bake. A few minutes under the broiler melts the feta just enough to make it creamy and delicious.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 box

Black Beans

½ cup

Feta Cheese


¼ ounce


2 unit


1 unit


1 unit

Red Onion

1 teaspoon

Smoked Paprika

1 unit


12 ounce

Sweet Potato

4 ounce

Grape Tomatoes

Not included in your delivery


Kosher Salt



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories547 kcal
Energy (kJ)2289 kJ
Fat14 g
Saturated Fat5 g
Carbohydrate75 g
Sugar12 g
Dietary Fiber28 g
Protein25 g
Sodium564 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 450 degrees. Cut the sweet potato into ½-inch cubes. Toss the sweet potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway through cooking, until golden brown.


Trim the ends of the scallions, then thinly slice, keeping the greens and whites separate. Halve, peel, and finely chop the onion. Quarter the tomatoes. Roughly chop the cilantro. Finely chop the jalapeño, removing the ribs and seeds if you prefer less heat. Drain and rinse the beans. Halve the lime.


Cook the aromatics: Heat a drizzle of oil in a large ovenproof pan over medium heat. Set aside 1 Tablespoon red onion for later, then add the remaining red onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the paprika and cook for 30 seconds, until fragrant. Season with salt and pepper


Add the beans and as much jalapeño as you like to the pan. Cook, tossing for 2-3 minutes. Season with salt and pepper and remove the pan from the heat. Stir ¾ of the cilantro, 1 teaspoon scallion whites, and a squeeze of lime juice into the pan. TIP: You can add more scallion whites to the pan if you like the flavor!


Once the potatoes are done, remove them from the oven and heat the broiler to high or the oven to 500 degrees. Toss the potatoes into the bean mixture and sprinkle with half the feta. Place the pan under the broiler for about 3 minutes, until the feta is melted. If you don’t have an ovenproof pan, transfer to a baking dish.


Finish and serve: In a medium bowl, toss the tomatoes with the reserved red onion, cilantro, feta, a drizzle of oil, and a squeeze of lime juice. Season with salt and pepper. Serve the black bean and sweet potato bake with the feta, jalapeno, and tomato salad alongside. Garnish with scallion greens and enjoy!