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.
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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!