Servings 12 (1/2 cup) servings |
Ingredients
- 6 cups peeled sweet potato chunks about 2 1/2 pounds
- salt and pepper to taste
- 3 tablespoons olive oil divided
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 2/3 cup frozen corn thawed
- 2/3 cup black beans drained and rinsed
- 1/4 cup chopped cilantro
- 3 tablespoons lime juice
- 1 teaspoon minced garlic
- 1 tablespoon jarred jalapeno slices
Ingredients
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Instructions
- Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.
- On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp and cool.
- In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
- In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.
Nutritional Info
Per Serving: Calories 113 Calories from fat 28% Fat 4g Saturated Fat 0g Cholesterol 0mg Sodium 99mg Carbohydrate 19g Dietary Fiber 3g Sugars 4g Protein 2g Dietary Exchanges: 1 1/2 starch, 1/2 fat
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