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Lunch recipe · from the recipe book

Smoky Sweet Potato Black Bean Melt Cups

Crisp-edged roasted sweet potato and smoky black beans under bubbling cheddar, tucked into cool, crunchy romaine with a tangy lime crema.

Smoky Sweet Potato Black Bean Melt Cups

Ingredients

  • 4½ medium600 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 2 cups344 gBlack beans, canned, drained and rinsedpatted dry
  • 1 medium110 gRed onioncut into thin wedges
  • 1 medium119 gRed bell pepperdiced
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup shredded100 gCheddar cheeseshredded
  • 6⅓ cups chopped300 gRomaine lettuceseparated into large whole leaves
  • ¼ cup60 gSour cream
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 whole14 gJalapeñothinly sliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. While the oven heats, peel and cube the sweet potato, cut the red onion into wedges, dice the red bell pepper, slice the jalapeño, chop the cilantro, and separate the romaine leaves.
  3. On the sheet pan, toss the sweet potato and red onion with the olive oil, smoked paprika, cumin, garlic powder, salt and black pepper; spread in one layer.
  4. Roast for 20 minutes, flipping once, until the sweet potato is tender and browned at the edges.
  5. Scatter the black beans and red bell pepper over the sweet potato, stir, and roast 5 minutes more until the beans are hot.
  6. Push the filling into four mounds, top each mound with a quarter of the cheddar, and roast 3 to 4 minutes until the cheese melts and bubbles.
  7. While it melts, stir the sour cream with the lime juice in a small bowl to make a lime crema.
  8. Lay the romaine leaves on four plates, overlapping two or three per serving to form cups.
  9. Spoon one hot cheesy mound into each set of romaine leaves.
  10. Drizzle each with a quarter of the lime crema, then top each with a quarter of the sliced jalapeño and a quarter of the cilantro; fold the leaves around the filling to eat.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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