One Pan Mexican Sweet Potato Bake
Nutritious sweet potatoes, peppers, black beans and sweet corn are tossed with Mexican seasonings and baked in one pan. Dinner has never been easier or more delicious! Vegan + gluten-free.
Okay, this is so easy that I’m not really sure it should be considered a recipe. But I love it so much that I basically have no choice but to share it with you.
It’s Mexican which is always a win in my book, it’s healthy and there’s virtually zero clean-up involved. It’s perfection in a pan, my friends.
So it might not be a stroke of culinary genius but it’s a great option for a quick and easy weeknight meal.
It’s kind of an in-between-seasons type of recipe. For one, it includes some of summer’s best produce: bell peppers, sweet corn, and jalapenos. On the other hand, one of the main ingredients is sweet potatoes which are usually available year round but technically aren’t in-season until the fall.
That said, I feel like now is the best time for dinner like this. Peppers and corn are still hanging around and fresh sweet potatoes will be popping up any minute.
It will also be getting cool enough to turn on the oven soon and that’s pretty much all you have to do make this. To start, you chop up the sweet potato and toss it with a little oil and seasoning.
Bake that in oven for 15 minutes while you chop your other veggies.
Then when the potato is done, you throw the peppers, corn, and black beans on top with a little more oil and some more seasoning, stir it all together and pop it back in the oven for another 15 minutes.
Once everything is nice and roasted and smelling fantabulous, that’s it! Bing, bang, BOOM.
Dinner is served!
My favorite way to eat it is layered on top of a bed of baby spinach then top it off with salsa, a squeeze of lime juice, avocado, some cilantro and maybe just a little shredded Mexican cheese. Ugh, SO GOOD.
Of course you can leave the cheese off if you want to make it vegan or dairy-free.
Trust me, if you love Mexican food and sweet potatoes then you’re going to go crazy over this one! Enjoy, friends!
2 large sweet potatoes, washed and diced into 1” cubes
2 red bell peppers, cored and diced
1 green bell pepper or poblano pepper, cored and diced
2 jalapeno peppers, cored and diced
1 cup corn kernels, fresh or frozen and defrosted
1 (15 ounce) can black beans, drained and rinsed
3 tablespoons high heat oil, divided (I used sunflower oil)
2 teaspoon ground cumin
2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon fine sea salt
suggested toppings: fresh baby spinach, a squeeze of lime juice, salsa, avocado, cilantro, and/or Mexican cheese
- Preheat the oven to 400°F and grease or line a baking sheet with parchment paper. Place the diced sweet potato on the baking sheet and then use your hands to coat them with 2 tablespoons of the oil. Sprinkle them with sea salt and bake in the oven for 15 minutes.
- Next remove the baking sheet from the oven and set aside. Place the drained diced peppers, beans, and corn on top of the sweet potatoes then add the remaining tablespoon of oil. Sprinkle the seasonings on top then use a spoon to stir everything together.
- Bake in the oven for another 15-20 minutes, until the potatoes and the peppers are light brown on the edges.
- Allow to cool for 5 minutes then transfer to a bowl with desired toppings and enjoy! Side note: I prefer to layer everything on a bed of baby spinach and top with shredded cheese, salsa, fresh lime juice, avocado and/ or cilantro.
Store leftovers in an airtight container in the refrigerator for up to 4 days.