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black bean and spinach

Sweet Potato, Black Bean, and Spinach Medley

  • Author: Mark Feldman
  • Total Time: 1 Hour 20 Minutes
  • Yield: 2 1x


This sweet potato, black bean, and spinach medley is a quick, healthy, and easy-to-make dinner for two. It’s great on a budget, too!



1 14-oz. can of black beans, drained (preferably low salt)

1/2 cup salsa, medium heat

1 medium clamshell of baby spinach

2 medium sweet potatoes

1 tablespoon olive oil plus extra for drizzling on top of the dish

1/2 lime

2 tablespoon queso fresco, crumbled

2 tablespoon salted, roasted pumpkin seeds

1/2 tablespoon parsley, chopped

Salt and pepper to taste

Optional: Allegro pepper


  1. Preheat the oven to 400 degrees.
  2. Prepare the sweet potato: clean, rub with a teaspoon of olive oil, place on a baking sheet and bake for 40 to 50 minutes until you can squeeze it.
  3. Combine black beans, salsa and a pinch of salt and pepper in a medium pan. Heat over medium until heated through, approximately five minutes. Set aside in a bowl.
  4. Using the same pan, saute spinach with a splash of olive oil and a small pinch of salt and pepper. Saute until wilted and most of the water is gone.
  5. Remove the sweet potatoes from the oven and allow them to cool for a few minutes.
  6. Assemble the dish: Slice the sweet potatoes in half. Place two halves on each plate. Top each sweet potato pair with a half cup of black bean mixture. Serve spinach on the side. Squeeze the lime juice over the entire dish. Sprinkle queso fresca and parsley on top and garnish with pumpkin seeds and Allegro pepper. Serve!
  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: American