
Grilled Kidney Beans with Sweet Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 2 mediumsweet potatoes(cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- 3garlic cloves(minced)
- 2lime(juiced)
- 118¼ mlfresh cilantro(chopped)
- 1 mediumred onion(thinly sliced)
- 1jalapeño pepper(minced)
- 3corn tortillas(cut into strips)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the drained kidney beans dry with paper towels to help them brown properly on the grill.
Tip: Dry beans grill better and develop a better crust without steaming.
- 2
Toss sweet potato cubes with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper in a large bowl until evenly coated.
Tip: Keep the potato pieces roughly the same size for even cooking.
- 3
Spread sweet potato cubes on a grill basket or cast iron skillet and place on the grill. Cook for 15-18 minutes, stirring occasionally, until tender and caramelized on the edges.
Tip: A grill basket prevents small pieces from falling through the grates.
- 4
In a separate bowl, toss kidney beans with 2 tablespoons olive oil, minced garlic, and a pinch of salt and pepper.
Tip: Don't over-season the beans as they will take on additional flavors from the grill.
- 5
When the sweet potatoes are nearly done, push them to the side of the grill basket and add the oiled kidney beans. Grill for 8-10 minutes, stirring frequently, until the beans develop charred spots.
Tip: Listen for a satisfying sizzle when the beans hit the hot grill surface.
- 6
Meanwhile, prepare the cilantro-lime dressing by whisking together lime juice, 2 tablespoons olive oil, minced jalapeño, red onion, and chopped cilantro. Season with salt and pepper to taste.
Tip: Make this dressing while the vegetables grill to save time.
- 7
Lightly oil the tortilla strips and grill them for 2-3 minutes on a clean section of the grill until crispy and golden, stirring frequently to prevent burning.
Tip: Watch the tortilla strips carefully as they can char quickly.
- 8
Transfer the grilled kidney beans and sweet potatoes to a serving platter, drizzle generously with the cilantro-lime dressing, and top with crispy tortilla strips. Serve immediately while warm.
Tip: The warm vegetables absorb the dressing beautifully for maximum flavor impact.
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