Roasted Sweet Potatoes Chipotle Beans (Printable)

Tender roasted sweet potatoes with smoky chipotle-spiced beans and fresh zesty tomato salsa

# Ingredient List:

→ 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

# How-To Steps:

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 the baking sheet.
02 - Roast for 35 to 40 minutes, or until tender when pierced with a fork.
03 - 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 more until fragrant.
04 - Add black beans, vegetable broth, salt, and pepper. Simmer for 8 to 10 minutes, mashing some beans with a spoon for a 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 sweet potatoes are cooked, split each 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.
08 - Serve immediately while components are warm.

# Expert Advice:

01 -
  • It tastes indulgent but feels light, the kind of dish that actually makes your body feel good afterward.
  • Everything comes together in about an hour, and most of that is just the oven doing the work while you prep the toppings.
  • The smoky-spicy beans against bright fresh salsa creates this back-and-forth on your palate that keeps you coming back for another bite.
02 -
  • The sweet potatoes will keep cooking for a minute or two after you pull them out, so don't wait for them to feel completely soft in the oven—they'll firm up slightly as they cool and then soften again as you eat them.
  • If your tomatoes are watery or not quite ripe, the salsa will be disappointing, so consider using quality canned tomatoes instead if fresh ones aren't good right now.
  • Mashing some of the beans is the difference between a side and a sauce—don't skip it thinking it'll happen naturally.
03 -
  • Pierce those sweet potatoes multiple times—it prevents steam from building up and bursting them, and it also helps them cook faster and more evenly.
  • Drain and rinse your canned beans before using them; this removes excess sodium and starch that would make the final dish feel heavy and one-dimensional.
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