This is a scrumptious and wholesome recipe that combines the rich flavors of sweet potatoes and black beans with flavors of Tex-Mex. This delightful dish is perfect for vegetarians and meat-lovers alike, as it promises a burst of flavors that will leave your taste buds dancing with joy. Whether you're looking for a filling weeknight dinner or a crowd-pleasing party dish, this Grilled Tex-Mex Sweet Potatoes recipe has got you covered!
It is a great summer meal, and it is nice that it was so easy to make with our outdoor burner or grill (not heat up our hot summer kitchens). The black beans and the sweet potatoes have a similar cook time on the grill, so you can start the potatoes and beans and then relax, the rest comes together in under 15 minutes.
Once everything was cooked, we topped it off with a bit of fresh cilantro and lime juice.
Grilled Tex-Mex Sweet Potatoes
This is a scrumptious and wholesome recipe that combines the rich flavors of sweet potatoes and black beans with flavors of Tex-Mex.
4 sweet potatoes
2 cups black bean
2 bell peppers
1 ear corn
½ lime juiced
3 TBS olive oil
1 tsp cumin
2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste
½ cup cilantro
Preheat grill to 400 degrees.
Wrap potatoes in tin foil and place on grill. Cook for 30 minutes.
While potatoes are cooking, cook 2 cups of dried black beans in 6 cups of water. Set a 40 minute timer. Drain.
After 30 minutes add corn and peppers to grill. Rotate every 3 minutes.
After all sides of the corn and peppers have been grilled remove from grill. Remove sweet potatoes from grill.
Dice peppers and remove corn from cob. Add to black beans with spices and oil. Stir to combine.
Slice the potatoes in half and mash the middle.
Scoop bean and corn mixture over potatoes.
Top with cilantro, avocado or cheese.