This hearty and unique side dish offers a delightful fusion of flavors, designed to complement your diverse taco menu. It begins with tender black beans simmered in a rich, savory broth. Chunks of sweet potato are roasted separately to caramelize their natural sugars and add a soft, creamy texture. Fresh, ripe mango is stirred in towards the end of cooking, introducing a juicy tropical sweetness and a lovely pop of color. A generous squeeze of lime juice cuts through the sweetness with a refreshing zing, while a vibrant sprinkle of fresh cilantro adds a final touch of herbaceous freshness. This stew is a balanced, flavorful, and visually appealing accompaniment.

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Sweet Dreams Are Made of Beans Stew

A sweet and savory stew featuring tender black beans, roasted sweet potatoes, fresh mango, bright lime, and a vibrant fresh cilantro finish.

Course Side Dish

Cuisine Fusion, Indian, Latin

Keyword Black beans, Curry, Mango, Sweet potatoes

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Author Chef Cameron

Ingredients

• 1 large sweet potato peeled and cubed (about 1 inch)
• 1 Tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 1 tsp curry powder
• Salt and freshly ground black pepper to taste
• 1 Tbsp olive oil additional
• 1 medium onion diced
• 1 Tbsp ginger minced
• 2 cloves garlic minced
• 2 15-ounce cans black beans, rinsed and drained
• ½ cup vegetable broth or water
• 1 ripe mango peeled and diced
• 1 Tbsp lime juice
• ¼ cup chopped fresh cilantro

Instructions

Roast Sweet Potato:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Toss the cubed sweet potato with 1 Tbsp olive oil, smoked paprika, cumin, ½ tsp salt, and ¼ tsp black pepper.
• Spread the sweet potato cubes in a single layer on the prepared baking sheet.
• Roast for 20-25 minutes, or until tender and slightly caramelized, flipping once halfway through. Set aside.

Sauté Aromatics:

• While the sweet potato roasts, heat the additional 1 Tbsp olive oil in a medium saucepan or Dutch oven over medium heat.
• Add the diced onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and ginger and curry powder and cook for 1 minute more until fragrant.

Simmer Beans:

• Add the rinsed and drained black beans and vegetable broth (or water) to the saucepan.
• Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes to allow the flavors to meld.

Combine & Finish:

• Gently stir in the roasted sweet potato cubes and diced mango into the black bean mixture.
• Cook for another 5 minutes, stirring occasionally, until the mango is heated through but still holds its shape.
• Stir the lime juice into the stew.
• Season with additional salt and black pepper to taste.
• Stir in the chopped fresh cilantro just before serving.

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