Siesta Roast N Beans

Elevate your weeknight dinners with "Siesta Roast N Beans," a wholesome, flavor-packed dish that's as vibrant as it is hearty. This recipe combines roasted sweet potatoes, bell peppers, and red onions, perfectly seasoned with smoky paprika and cumin, for a caramelized, slightly spicy base. Paired with tender black and pinto beans simmered in savory vegetable broth and brightened with a hint of lime and fresh cilantro, this dish delivers bold, satisfying flavors in every bite. Ready in under an hour, it's an easy, nutrient-rich meal that's perfect as a standalone entrée or served with warm tortillas for a customizable feast. Perfect for those seeking healthy dinner ideas, vegetarian recipes, or meal prep inspiration, this crowd-pleaser is sure to become a new favorite!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium sweet potatoes
• 2 medium bell peppers
• 1 large red onion
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 15 ounces canned black beans
• 15 ounces canned pinto beans
• 0.5 cup vegetable broth
• 1 tablespoon lime juice
• 2 tablespoons cilantro
• 4 small tortillas (optional, for serving)

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Step 2

Peel and dice the sweet potatoes into 1/2-inch cubes. Core and slice the bell peppers into strips. Peel and cut the red onion into wedges.

Step 3

In a large mixing bowl, combine the sweet potatoes, bell peppers, and red onion. Drizzle with 2 tablespoons of olive oil and season with cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.

Step 4

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.

Step 5

While the vegetables are roasting, drain and rinse the black beans and pinto beans. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.

Step 6

Add the beans to the saucepan along with the vegetable broth. Stir well and simmer for 8–10 minutes, allowing the beans to soften and the flavors to meld.

Step 7

Remove the beans from heat and stir in the lime juice and chopped cilantro.

Step 8

Once the vegetables are finished roasting, remove them from the oven and let them cool slightly. Serve the roasted vegetables and seasoned beans together, either as a standalone dish or with warm tortillas on the side.

Nutrition Facts

Serving size	(1939.9g)

Amount per serving	% Daily Value*
Calories	2169.8

Total Fat 59.6g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 6142.2mg	0%
Total Carbohydrate 341.9g	0%
Dietary Fiber 88.2g	0%
Total Sugars 35.4g
Protein 80.6g	0%

Vitamin D 0IU	0%
Calcium 699.2mg	0%
Iron 30.1mg	0%
Potassium 4563.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 14.5%

Carbs: 61.4%