Late Summer Foil Pouch Series: Mexican Sweet Potatoes with Black Beans

August 12, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Mexican Sweet Potatoes with Black Beans

This can be served as a side dish, a salad or as a filling for some killer tacos. Leave the cheese out to make the dish vegan and make extra, this is delicious as leftovers as a breakfast hash with a fried egg, guaranteed to cure even the most vicious hangover!

Ingredients:

• 1 lb. sweet potatoes (about 2 medium), peeled and cut into ½ inch chunks
• 2 tbsp. Well Seasoned olive oil, divided
• 1 teaspoon Kosher salt, divided
• 1 small cooking onion, finely chopped
• 2 tsp Mexican chili powder
• ½ tsp ground cumin
• Kosher salt and freshly cracked black pepper, to taste
• 1 (15 oz.) can black beans, drained and rinsed
• ¼ cup chopped fresh cilantro
• 1 ripe avocado, cubed
• ½ cup crumbled feta cheese
• ½ a lime
• Tortilla chips or taco shells

Instructions:

1. Preheat your BBQ to medium high, about 400F.
2. Create a double layer, approx. 8-inch x 8-inch tin foil pouch.
3. In a large bowl, combine the cubed sweet potatoes, beans & onions. Drizzle with the olive oil, season with salt, pepper, cumin and chili powder. Toss to combine. Transfer the potato mixture onto the foil in an even layer. Fold the top of your tin foil pouch over the mixture and seal the edges tightly. Place on grill and cook for 18 -22 minutes until your potatoes are fork tender.
4. Remove from the heat and carefully open the foil pouch, garnish with fresh cilantro, avocado, a generous squeeze of fresh lime, crumbled feta and serve with taco chips or warm tortillas.

Prep Time: 15 Minutes.

Cook time: 18-22 Minutes

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