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Roasted Sweet Potatoes with Bell Peppers and Mojo Rojo Black Beans.

Looking for a mouthwatering Meatless Monday option? Give this flavorful dish a try: Roasted sweet potatoes and bell peppers served with mojo rojo black beans and a dollop of Mexican creme. Simple to prepare and on the table in just 30 minutes, it's a delightful combination of textures and tastes that's sure to satisfy. 

Ingredients for 2 servings:

  • 2 sweet potatoes, peeled and sliced
  • 6 mini sweet bell peppers, sliced
  • 1 can (13.4 oz) black beans, drained and rinsed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup Mojo Rojo sauce
  • 1/4 cup Mexican crema
  • 1/4-1/2 teaspoon cumin, divided
  • 1 lime, sliced into wedges
  • 1/4 cup cilantro, minced
  • 1 jalapeno, minced
  • 2 tablespoons olive oil, plus more if needed
  • 1-2 tablespoons water
  • Salt and pepper to taste


  1. Preheat oven to 425°F (220°C).
  2. On a parchment-lined baking sheet, toss sweet potatoes with 1/4 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes.
  3. Add sliced bell peppers to the baking sheet and roast for an additional 15 minutes.
  4. Remove from oven and set aside.
  5. In a medium saucepan, heat olive oil over medium heat. Saute onions until translucent.
  6. Once onions release steam, add a pinch of salt and pepper, ensuring even seasoning across the pot.
  7. Add minced garlic and jalapeno, cook for 2 minutes.
  8. Stir in black beans, ensuring they're well combined with the onion mixture.
  9. Add Mojo Rojo sauce to the black bean mixture.
  10. Taste for seasoning and adjust salt and pepper if needed.
  11. Arrange roasted sweet potatoes and bell peppers on a serving plate, top with black bean mixture.
  12. Garnish with Mexican crema, cilantro, and lime wedges.


Mojo Rojo Sauce:


  • 2 large red bell peppers, roughly chopped
  • 6 cloves garlic
  • 1 jalapeno or serrano pepper, diced (seeds removed for less heat)
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 slice of bread, torn into small pieces


  1. Place all ingredients for the red Mojo Rojo sauce in a high-speed blender.
  2. Blend until smooth, scraping down the sides of the blender to ensure thorough mixing. Sauce should have consistency similar to Hidden Valley Ranch dressing. 
  3. Transfer the sauce to an airtight container and store in the fridge for up to two months.