Sheet Pan Chili-Spiced Roasted Sweet Potatoes and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty vegan sheet pan meal featuring chili-spiced roasted sweet potatoes and black beans with a smoky, savory flavor. This mexican-inspired vegan (vegan, gluten free) ready in about 45 minutes pairs canned, rinsed and drained black beans, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. Step 2: In a large bowl, toss 2 large peeled and cubed sweet potatoes with 3 tbsp olive oil, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Spread the spiced sweet potatoes in a single layer on the prepared baking sheet and roast for 20 minutes.
  4. Step 4: Remove the pan from the oven, add 1 1/2 cups rinsed and drained black beans to the sweet potatoes, and gently toss to combine.
  5. Step 5: Return the sheet pan to the oven and roast for an additional 10-12 minutes until the sweet potatoes are tender and lightly caramelized.
  6. Step 6: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the top, and serve with 4 lime wedges for squeezing.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Chili-Spiced Roasted Sweet Potatoes and Black Beans take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Chili-Spiced Roasted Sweet Potatoes and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sheet Pan Chili-Spiced Roasted Sweet Potatoes and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Chili-Spiced Roasted Sweet Potatoes and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Chili-Spiced Roasted Sweet Potatoes and Black Beans vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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