Roasted Sweet Potatoes Chipotle Beans (Printable Version)

Tender roasted sweet potatoes with smoky chipotle black beans and fresh zesty tomato salsa for a wholesome fiber-rich meal.

# What You 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 black beans (15 ounces each), 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

# Step-by-Step Guide:

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 prepared 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 minced garlic, cumin, smoked paprika, and chipotle. Cook for 1 minute until fragrant.
04 - Add drained black beans, vegetable broth, salt, and pepper to the skillet. Simmer for 8 to 10 minutes, mashing some beans with a spoon to achieve a thicker consistency. Stir in lime juice and keep warm.
05 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl. Toss well and set aside.
06 - Once sweet potatoes are tender, split each open lengthwise. Fluff the flesh with a fork.
07 - Spoon chipotle black beans generously over each sweet potato. Top with tomato salsa. Add avocado slices, extra cilantro, and lime wedges if desired.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • It's the kind of meal that feels indulgent but leaves you actually feeling good, not weighed down.
  • One pan plus a bowl means cleanup is almost as quick as the cooking itself.
  • The heat level is totally in your hands, so it works whether you're feeding adventurous eaters or people who prefer things mild.
02 -
  • Don't skip rinsing your canned beans—it makes a real difference in how clean and bright the final dish tastes, not heavy or metallic.
  • If your sweet potatoes seem like they're going to take longer than 40 minutes, bump the oven up to 425°F—you want them done when the potatoes are still warm so the beans and salsa don't cool them down.
03 -
  • If you can't find chipotle peppers in adobo sauce, use 1 teaspoon of chipotle powder mixed with a little water to create a paste—it works just as well and lasts longer in the pantry.
  • Buy sweet potatoes that are similar in size so they roast evenly, and if one is particularly large, cut it in half lengthwise so nothing gets undercooked while others are falling apart.
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