roasted black beans

Roasted black beans are the best easy healthy snack! Crispy and spiced with cumin and garlic, they're plant based...and hard to stop eating.

Crispy Roasted Black Beans

black beans (or 3 cups cooked or Instant Pot black beans)

olive oil

chili powder

cumin

garlic powder

cinnamon

salt

Rinse and drain the black beans, shaking off as much water as possible. Place them on a towel and gently pat dry (be careful because they are easy to smash).

In a medium bowl, stir together black beans with the oil, chili powder, cumin, garlic powder, and kosher salt.

Pour black beans onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, stirring at 30 minutes.

The exact bake time depends on the brand of beans, so watch closely in the final minutes, taste test, and remove when the black beans are browned but before they become very dark and hard. Allow to cool for about 10 minutes before storing; the black beans will crisp up even more as they cool. Store in an airtight container in a dry cupboard for up to 1 week.

Roasted sweet potatoes loaded with crispy roasted beans and a simple homemade pesto. A healthy, vibrant vegan dinner.

Vegan loaded sweet potatoes

sweet potatoes

tbsp oil

cashew nuts ((or pine nuts))

garlic, (peeled)

basil

tbsp extra virgin olive oil

Salt

Black pepper

water

~ 6 cherry tomatoes, (quartered)

tbsp tinned sweetcorn kernels

parsley

tsp garlic granules

Place the sweet potatoes on a baking tray, and rub lightly with a dash of oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, until they're almost soft in the middle.

While the potatoes are roasting, prepare the pesto. Add the nuts, garlic, basil and olive oil to a mini food processor, and blitz thoroughly until smooth. Season to taste, and add enough water to give your desired consistency (I wanted a pourable pesto, so I added a few tablespoons of water).

To prepare the black beans, add them to a mixing bowl with the tomatoes, sweetcorn, parsley, garlic granules, salt and pepper. Drizzle with a little oil, and mix to combine.

When the potatoes are almost soft in the middle, add the black bean mixture to the baking tray, and return to the oven for a further 20 minutes. The beans should be slightly crispy, and the tomatoes will be soft and juicy.

Serve the roasted sweet potatoes topped with the roasted beans, and drizzled with pesto.

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Crispy Roasted Black Beans

Vegan loaded sweet potatoes

Top 2 roasted black beans recipes from across the web

The most viewed roasted black beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Roasted Black Beans

Vegan loaded sweet potatoes

The most viewed roasted black beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine