Mexican-Spiced Bavette Steak with Sweet Potato and Black Bean Jumble

This oven-baked bavette steak is the perfect weeknight dinner when you want big flavor without the fuss. Seasoned with a Mexican spice blend and roasted alongside sweet potatoes and black beans, everything comes together in two trays for minimal cleanup. The creamy avocado crema adds a bright, tangy finish that ties the dish together.

With 14g of fiber per serving, this meal supports healthy digestion and helps keep you satisfied. The combination of tender steak, cheesy beans and sweet potatoes is both hearty and nutritious. Plus, the oven-ready trays make prep a breeze-just toss, bake and enjoy!

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C) and position a rack in the top third. Wash and dry the produce. Dice the sweet potato into ¼-inch pieces. Drain and rinse the black beans. Cut the lime into quarters. Set aside half of the Mexican spice blend in a small bowl for the steak.
2. In one oven-safe tray, toss the diced sweet potato with a drizzle of oil, half of the remaining Mexican spice blend, salt and pepper. Bake on the top rack until the sweet potato is tender, about 18-22 minutes.
3. While the sweet potato bakes, in a second oven-safe tray, combine the black beans, the remaining Mexican spice blend, a drizzle of oil, salt and pepper. Pat the bavette steak dry with paper towels, then drizzle with oil and season all over with the reserved Mexican spice blend, salt and pepper. Place the steak on top of the beans. Roast on the top rack until the steak is browned and cooked to your liking, about 15-20 minutes.
4. While the steak and beans roast, prepare the avocado crema: In a small bowl, mix together the sour cream, guacamole, juice from half of the lime, salt and pepper.
5. Once the steak is done, transfer it to a cutting board to rest for a few minutes. Add the roasted sweet potato to the tray with the beans and toss to combine. Sprinkle the Monterey Jack cheese evenly over the sweet potato and black bean mixture. Return the tray to the oven and bake until the cheese melts, about 1-2 minutes.
6. Slice the rested steak against the grain. Divide the cheesy sweet potato and black bean jumble among plates. Top with slices of steak and a dollop of avocado crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or skirt steak. Adjust cooking time as needed.

Can I make this dish ahead of time?

The components can be prepped ahead, but it’s best to bake and serve fresh. Leftovers keep in the fridge for up to 3 days.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your spice blend to ensure no added gluten.