|Excuse my awful photo|
I love roasted sweet potatoes, I love cilantro and anything mexican-feeling. This went well with the cuban wrap that I made, and I will definitely pair it with anything from tacos and fajitas to enchiladas. Pop the potatoes in the oven while you get something done around the house, then mix everything together and youre good to go. I think it may just save you on a hectic night.
Lime Cilantro Sweet Potatoes with Black Beans (From Beantown Baker, originally Epicurious)
2 tbsp olive oil
3 medium Sweet Potatoes
1 large can of Black Beans, rinsed
Juice of 2 Limes
1 tsp Kosher Salt, divided
1/4 tsp Cayenne Pepper
1/4 cup Chopped Cilantro
Preheat the oven to 450 degrees
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool.
Combine the lime juice, remaining salt, and cayenne together and mix well in a large bowl (big enough to fit all of the potatoes). Add the black beans and sweet potatoes and toss well. Sprinkle with cilantro and toss again.