Cuban-Inspired Black Bean, Plantain, and Sweet Potatoes

Ingredients:

• 2 large sweet potato, peeled and roughly diced (about 1 lb)
• 2 large sweet plantain, peeled and sliced into coins ½ inch thick
• 4 tablespoons olive oil
• 2 teaspoons dried cumin
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 8-ounce can black beans, drained

To serve:

• Juice of 2 limes
• 2 tablespoons freshly chopped cilantro or parsley leaves

Prep Ahead:

If frozen, thaw in the fridge overnight. 

1. Preheat the oven to 450*F. 
2. Spread the seasoned potatoes and plantains on a sheet pan in an even layer, and place in the oven. 
3. Bake 15-18 minutes or until the potatoes are soft and beginning to brown. 
4. Remove the pan from the oven and add the black beans, using a large spoon to gently stir the beans into the potatoes and plantains mixture. 
5. Serve sprinkled with the lime juice and chopped cilantro or parsley. 

Prepare From Prepped:

1. Peel and chop the sweet potato and plantain and add them to a large reusable bag or container. 
2. Add the olive oil and dried spices, and toss until the potatoes and plantain are evenly coated. 
3. Chop the cilantro or parsley and toss with the lime juice and store in a resealable bag or container. 

Freeze for up to 3 months or store in the fridge for 5-7 days. 

Make From Fresh:

1. Preheat the oven to 450*F. In a large bowl, combine the sweet potatoes, plantains, oil, and seasonings. Use a spoon to toss and mix, then spread in an even layer on the sheet pan.
2. Place the pan in the oven and bake 15-18 minutes, until the sweet potatoes have cooked through and are soft in the center.
3. Remove the pan from the pan from the oven and pour on the black beans. Use a spoon to gently mix.
4. Top with fresh lime juice and scatter the chopped herbs on top.