Grilled Black Beans with Sweet Potato and Cilantro-Lime Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes way more impressive than the effort requires. I love grilling black beans and sweet potatoes together because they get this incredible caramelized exterior while staying creamy inside. The cilantro lime glaze brings everything to life with bright, zesty flavors that make you feel like you're eating something really special. Black beans are packed with fiber and plant based protein, so you'll feel satisfied and energized afterward. Served on warm tortillas with creamy avocado, this meal is both delicious and genuinely good for you.
Ella x
Ingredients
- 2 largesweet potatoes(cut lengthwise into 1/2-inch thick planks)
- 2 cansblack beans(drained and rinsed)
- 1 mediumred onion(thinly sliced)
- 4 tablespoonsolive oil
- 2lime(juiced)
- 237 mlfresh cilantro(chopped)
- 3 clovesgarlic(minced)
- 1½ teaspoonscumin
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2corn tortillas(cut into strips and toasted)
- 1avocado(sliced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat sweet potato planks dry and brush both sides generously with 2 tablespoons of olive oil. Season lightly with salt and pepper.
Tip: Dry potatoes grill more evenly and develop better char marks.
- 2
Place sweet potato planks on the grill for 4-5 minutes per side until they develop golden grill marks and are tender when pierced with a fork. Transfer to a cutting board and cut into bite-sized chunks.
Tip: Don't move the potatoes too frequently; let them sit to develop color.
- 3
In a medium bowl, combine black beans, minced garlic, cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
Tip: Mix the spices while the beans are still slightly warm to better absorb flavors.
- 4
Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced red onion and sauté for 3-4 minutes until softened and slightly caramelized.
Tip: Caramelizing the onions adds natural sweetness that complements the beans.
- 5
Add the seasoned black beans to the skillet with the caramelized onions. Stir gently and cook for 5 minutes to warm through and meld flavors.
Tip: Keep heat moderate to prevent beans from breaking apart.
- 6
Combine fresh lime juice and chopped cilantro in a small bowl to create the glaze. Add a pinch of salt to taste.
Tip: Prepare this glaze just before serving to keep the cilantro vibrant and fresh.
- 7
In a serving platter, arrange grilled sweet potato chunks and spoon the black bean mixture over top. Drizzle the cilantro-lime glaze across everything.
Tip: Layer ingredients for visual appeal and even distribution of flavors.
- 8
Top with crispy tortilla strips and fresh avocado slices. Serve immediately while warm.
Tip: Add avocado just before serving to prevent browning.
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