Fajita Baked Yams

I've stopped myself about ten times now from sharing this recipe with you. Why? It's a silly reason and I'm sure you'll laugh. It's because I worry that it's too simple.

I'm all about easy and quick recipes, but this one just seems overly simple. I finally decided to get over myself and just share it with you already because it's a great example of a meal that I eat. And, quite often I might add.

There are recipes that are great for company.  There are recipes that are great for showing off fancy culinary techniques. Then there are recipes that just taste good, are easy to make, and make a fabulous meal.  This is the latter. And I'm going to keep telling myself that just because a recipe is simple doesn't mean it's any less tasty.

This recipe includes baked yams, sautéed fajita veggies, and some spiced black beans.  For an easy weeknight dinner, roast the yams and make the black beans ahead of time. Then, come dinnertime, simply saute up your fajita veggies, reheat your potato, and top it with some black beans. This recipe is incredibly flexible so feel free to add in any leftovers from your fridge that need to be used up. And, it is mighty fine with topped with some fresh avocado slices! 

Fajita Baked Yams
Serves 4

4 medium-large yams
1 tablespoon olive oil
2 green bell peppers, seeded and sliced
1 red onion, sliced


Preheat oven to 400 degrees F. Scrub yams and place in a baking dish (you can line it with foil to make cleaning easier). Bake about 45 minutes - 1 hour, or until yams are tender.

Add olive oil to a pan over medium-low heat. Add the bell pepper and onions and saute 5 - 7 minutes, until tender-crisp.

Simple Black Beans

Serves 4

1 tablespoons olive oil

1 yellow onion, diced

3 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons smoked paprika
pinch of chile powder

4 cups cooked black beans

1 cup vegetable broth

2 bay leaves

freshly ground salt and pepper to taste
Red pepper flakes

Add the olive oil to a pot over medium heat.  Saute the onion for 5 minutes, or until translucent.  Add the garlic, cumin, paprika, and chile powder and saute for an additional minute. Add the black beans, vegetable broth, and bay leaves. Simmer for about 20 minutes, until beans are soft, and add salt and pepper to taste.

Remove the bay leaves and serve beans atop baked yams. Garnish with red pepper flakes, if desired.