Roasted Sweet Potatoes With Chipotle Black Beans (Printable)

Tender roasted sweet potatoes topped with smoky chipotle-spiced black beans and fresh zesty 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 - 1/2 teaspoon sea salt
04 - 1/4 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 - 1/2 cup vegetable broth
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - Juice of 1/2 lime

→ Zesty Tomato Salsa

16 - 2 medium ripe tomatoes, diced
17 - 1/2 small red onion, finely diced
18 - 1 jalapeño, seeded and minced
19 - 1/4 cup fresh cilantro, chopped
20 - Juice of 1 lime
21 - 1/4 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.
02 - Pierce sweet potatoes several times with a fork. Rub with olive oil, salt, and pepper. Place on baking sheet and roast for 35 to 40 minutes until tender.
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 pepper. 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 to achieve 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 warm.

# Expert Advice:

01 -
  • It's a complete meal that feels indulgent but actually leaves you feeling energized, not weighed down.
  • The whole thing comes together in about an hour, with most of that time being hands-off roasting while you do something else.
  • Spicy, fresh, creamy, and satisfying all at once—it hits every craving simultaneously.
02 -
  • Don't skip rinsing your canned beans thoroughly—that cloudy liquid contains excess starch and sodium that will make your finished dish taste tinny and flat.
  • If your tomatoes aren't actually ripe and flavorful, your salsa will taste watery and sad, so it's worth waiting for good ones or using the freshest cherry tomatoes you can find.
  • The chipotle pepper intensity varies wildly depending on the brand and how long the can has been sitting in your pantry, so taste the beans as you go and adjust—you can always add more heat, but you can't take it back.
03 -
  • Pierce your sweet potatoes thoroughly before roasting—this small step prevents them from exploding in the oven and keeps your kitchen drama-free.
  • Make the salsa no more than an hour before you plan to eat it so the cilantro stays bright green and the tomatoes don't release too much liquid.
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