Siesta Roast N Beans
Elevate your weeknight dinners with "Siesta Roast N Beans," a wholesome, flavor-packed dish that's as vibrant as it is hearty. This recipe combines roasted sweet potatoes, bell peppers, and red onions, perfectly seasoned with smoky paprika and cumin, for a caramelized, slightly spicy base. Paired with tender black and pinto beans simmered in savory vegetable broth and brightened with a hint of lime and fresh cilantro, this dish delivers bold, satisfying flavors in every bite. Ready in under an hour, it's an easy, nutrient-rich meal that's perfect as a standalone entrée or served with warm tortillas for a customizable feast. Perfect for those seeking healthy dinner ideas, vegetarian recipes, or meal prep inspiration, this crowd-pleaser is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 medium bell peppers
- 1 large red onion
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces canned black beans
- 15 ounces canned pinto beans
- 0.5 cup vegetable broth
- 1 tablespoon lime juice
- 2 tablespoons cilantro
- 4 small tortillas (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1/2-inch cubes. Core and slice the bell peppers into strips. Peel and cut the red onion into wedges.
In a large mixing bowl, combine the sweet potatoes, bell peppers, and red onion. Drizzle with 2 tablespoons of olive oil and season with cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables are roasting, drain and rinse the black beans and pinto beans. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the beans to the saucepan along with the vegetable broth. Stir well and simmer for 8–10 minutes, allowing the beans to soften and the flavors to meld.
Remove the beans from heat and stir in the lime juice and chopped cilantro.
Once the vegetables are finished roasting, remove them from the oven and let them cool slightly. Serve the roasted vegetables and seasoned beans together, either as a standalone dish or with warm tortillas on the side.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6142 mg | 267% | |
| Total Carbohydrate | 341.9 g | 124% | |
| Dietary Fiber | 88.2 g | 315% | |
| Total Sugars | 35.4 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 699 mg | 54% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 4563 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
