A New Family Favorite

This layered dish is a family-friendly favorite chock full of flavor and nutrition. Anthocyanin is a compound found in the skins of sweet potatoes (especially purple sweet potatoes), as well as black beans. It’s valuable for its anti-inflammatory benefits that have been shown to positively impact heart health and brain health. The phytonutrients and fiber also help with hormone balance.

Prep time: 35 minutes
Serves: 2 – double the recipe if feeding more

Recipe Ingredients

  • 2 medium sweet potatoes or 4 small potatoes
  • 1-2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup shredded cheese (cheddar, jack, or Violife vegan cheese, if preferred)
  • 2 green onions, thinly sliced
  • Salsa , optional
  • Guacamole or Avocado Crema , optional
  • Shredded lettuce , optional


  1. Preheat oven to 400F (set to convection if you have it). Line a sheet pan with parchment paper.
  2. Carefully slice sweet potatoes or potatoes thinly and evenly into rounds. Toss in a medium-sized bowl with olive oil and spices until well-coated.
  3. Spread the rounds out evenly onto the large baking sheet without crowding them. Use two sheets, if needed.
  4. Place sweet potatoes in the oven and bake for approximately 25 minutes.
  5. Remove from the oven and begin to layer in the black beans, and optional cheese. Place back in the oven for 5 minutes or so until cheese is melted and beans are warm.
  6. Remove from the oven and top with salsa, green onion, and/or guacamole. Serve immediately.
Lisa Markley, MS, RDN, LD

About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.