Cuban-Inspired Sheet Pan Plantains with Black Beans and Sweet Potatoes
Latin American flavors combine in this recipe of sheet pan plantains, sweet potatoes, cilantro, black beans, and lime.
Servings: 4
Equipment
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 cracked black pepper
- 1 8- ounce canned black beans drained
To serve:
- lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
Prep Ahead:
- If frozen, thaw in the fridge overnight.
- Preheat the oven to 450*F.
- Spread the seasoned potatoes and plantains on a sheet pan in an even layer, and place in the oven.
- Bake 15-18 minutes or until the potatoes are soft and beginning to brown.
- 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.
- Serve sprinkled with the lime juice and chopped cilantro or parsley.
Prepare From Prepped:
- Peel and chop the sweet potato and plantain and add them to a large reusable bag or container.
- Add the olive oil and dried spices, and toss until the potatoes and plantain are evenly coated.
- 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:
- 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.
- Place the pan in the oven and bake 15-18 minutes, until the sweet potatoes have cooked through and are soft in the center.
- Remove the pan from the pan from the oven and pour on the black beans. Use a spoon to gently mix.
- Top with fresh lime juice and scatter the chopped herbs on top.