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

This vibrant dish brings together tender bavette steak, smoky black beans and caramelized sweet potatoes, all topped with melted Monterey Jack cheese and a creamy avocado crema. The Mexican spice blend adds warmth and depth, while the lime brightens every bite.

With minimal prep and the convenience of oven-ready trays, this meal comes together effortlessly. Perfect for a weeknight dinner that feels special without the fuss.

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potato into ¼-inch pieces. Drain and rinse black beans. Quarter the lime. Set aside half of the Mexican spice blend for the steak.
2. In an oven-safe tray, toss sweet potato with a drizzle of oil, half of the remaining Mexican spice blend, salt and pepper. Roast on top rack until tender, 18-22 minutes.
3. In another oven-safe tray, combine black beans, the remaining Mexican spice blend, a drizzle of oil, salt and pepper. Pat steak dry, season with reserved spice blend, salt and pepper. Place steak on top of beans. Roast on top rack until steak is browned and cooked through, 15-20 minutes.
4. While steak and beans cook, make the avocado crema: In a small bowl, mix sour cream, guacamole, a squeeze of lime juice, salt and pepper.
5. Once steak and beans are done, transfer steak to a cutting board to rest. Add the roasted sweet potato to the bean tray and toss. Sprinkle Monterey Jack cheese over the mixture. Return to oven and bake until cheese melts, 1-2 minutes.
6. Slice steak against the grain. Divide sweet potato-bean jumble among plates. Top with sliced steak and a dollop of avocado crema. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin would work well. Adjust cooking time as needed.

Can I make this dish ahead of time?

The components can be prepped separately and assembled just before serving. Reheat gently to avoid overcooking the steak.

What can I substitute for guacamole?

You can use mashed avocado with a pinch of salt and lime juice instead of prepared guacamole.