Sheet Pan Roasted Black Beans with Sweet Potatoes and Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Hearty vegetarian medley of roasted black beans and sweet potatoes, finished with fresh cilantro for vibrant Caribbean flavor. This puerto rican-inspired sheet pan (vegetarian) ready in about 50 minutes pairs black beans, sweet potatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 cups black beans
• 2 medium sweet potatoes
• 1 red bell pepper
• 1 yellow onion
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Cut 1 red bell pepper into 1-inch pieces and dice 1 yellow onion.
2. Step 2: In a large bowl, combine 2 cups rinsed black beans, sweet potatoes, bell pepper, and onion. Drizzle with 2 tbsp olive oil, then add 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
3. Step 3: Spread mixture in a single layer on a large sheet pan. Roast for 25-30 minutes, stirring once halfway, until sweet potatoes are tender and edges are slightly caramelized.
4. Step 4: Remove from oven and stir in 2 tbsp chopped fresh cilantro. Let rest 5 minutes before serving to meld flavors.