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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 400 degrees F (200 degrees C). | 2. Put sweet potato and red onion in a large bowl. Drizzle 2 tablespoons olive oil over the sweet potato mixture and toss to coat vegetables in oil; spread onto a baking sheet. | 3. Bake in preheated oven, turning occasionally, until browned on the edges, 30 to 40 minutes. Let roasted vegetables cool to room temperature. | 4. Puree jalapeno peppers, garlic, lime juice, and remaining olive oil in a blender or food processor until smooth. | 5. Transfer cooled roasted vegetables to a large bowl; add black beans and green bell pepper. Pour pureed jalapeno pepper mixture over the vegetable mixture and toss to coat; season with salt and pepper. Garnish salad with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4		peeled cubed sweet	-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
olive oil	1/4	cup	divided	477.36	0.0	0.0	54.0
jalapeno pepper	2		seeded chopped	3.2625	0.7312	0.1024	0.0416
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
lime	2		juiced	2.5208	0.8490000000000001	0.0423	0.0071
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
salt	1	teaspoon		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.