Roasted Sweet Potatoes Chipotle Beans (Printable Version)

Tender roasted sweet potatoes topped with smoky chipotle black beans and fresh tomato salsa for a satisfying vegetarian meal.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper

→ Chipotle Black Beans

05 - 1 tablespoon olive oil
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 chipotle pepper in adobo sauce, minced, or 1 teaspoon chipotle powder
11 - 2 cans (15 ounces each) black beans, drained and rinsed
12 - ½ cup vegetable broth
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - Juice of ½ lime

→ Zesty Tomato Salsa

16 - 2 medium ripe tomatoes, diced
17 - ½ small red onion, finely diced
18 - 1 jalapeño, seeded and minced
19 - ¼ cup fresh cilantro, chopped
20 - Juice of 1 lime
21 - ¼ teaspoon salt

→ Garnishes

22 - 1 avocado, sliced
23 - Extra cilantro, chopped
24 - Lime wedges

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pierce sweet potatoes several times with a fork. Rub with olive oil, salt, and pepper. Place on baking sheet.
02 - Roast for 35 to 40 minutes until tender when pierced with a knife.
03 - While potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened. Add garlic, cumin, smoked paprika, and chipotle. Cook for 1 minute until fragrant.
04 - Add black beans, vegetable broth, salt, and pepper to the skillet. Simmer for 8 to 10 minutes, mashing some beans with a spoon for thicker texture. Stir in lime juice and keep warm.
05 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss well and set aside.
06 - Once roasted, split each sweet potato open. Fluff the flesh with a fork.
07 - Spoon chipotle black beans over each sweet potato. Top generously with tomato salsa. Add avocado slices, extra cilantro, and lime wedges if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes indulgent and restaurant-quality, but you're actually loading your plate with fiber and nutrients without any of the guilt.
  • Everything happens on one baking sheet plus one skillet, so cleanup won't make you regret dinner.
  • The combination of smoky, zesty, and creamy hits every flavor note your taste buds could possibly want.
02 -
  • If your sweet potatoes aren't the same size, the smaller ones will be done first—pull them out and keep them warm while the others finish so nothing gets overcooked.
  • Don't skip rinsing those canned beans, and don't use canned beans that have been sitting in your pantry for three years because they'll taste tinny and sad.
  • The salsa tastes best made fresh right before serving, but you can prep the ingredients earlier and combine them just before you plate—this keeps the tomatoes from becoming waterlogged.
03 -
  • Pierce your sweet potatoes with intention—you want at least 8 to 10 little forks marks so steam escapes evenly and nothing explodes in your oven.
  • Mash your beans partially with purpose: push hard enough to break apart maybe one-third of them so you get creaminess and texture living together on the same spoon.
  • If your tomato salsa releases too much liquid and gets watery, strain it gently through a fine mesh sieve for a few minutes before serving so you keep the fresh taste without the soggy potatoes.
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