Cuban-Inspired Black Bean, Plantain, and Sweet Potatoes



sweet potato2 large, peeled and roughly diced (about 1 pound)
plantain2 large sweet, peeled and sliced coins about 1/2" thick
lime juice(to taste)
cilantro(chopped fresh, to taste)

Dry Goods

olive oil4 tablespoons
black beans1 14-ounce can, drained


cumin2 teaspoons
dried oregano2 teaspoons
dried parsley2 teaspoons
onion powder1 teaspoon
ground garlic1 teaspoon
Kosher salt1 teaspoon
freshly cracked pepper1/2 teaspoon


This simple dish is cooked entirely on the sheet pan and is one of my favorite recipes from my cookbook, Easy Sheet Pan Cookbook. It’s finished off with a squeeze of lime. Make this dish as a vegetarian dinner, or add crumbled cooked chorizo sausage to make it a meat-friendly dish. It’s also great as a side, or with fried eggs for breakfast! 

  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 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.

Prep Plan

Prep it for later:
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.

You’ll need:
1 bag or container with chopped sweet potatoes, sliced plantains, olive oil, and dried seasoning
1 bag or container with lime juice and chopped cilantro or parsley
1 8 ounce can of cooked black beans (about 1 cup cooked)

Prepare from prepped: 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.

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