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 - 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
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

# Preparation 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 warm.

# Expert advice:

01 -
  • It comes together faster than you'd expect, giving you that impressive-dinner-party feeling on a busy weeknight.
  • The layers of flavor—smoky beans, bright salsa, creamy avocado—make every bite interesting, so you won't get bored halfway through.
  • Your body actually thanks you for eating it, loaded with fiber and nutrients that make you feel full and satisfied for hours.
02 -
  • Don't skip rinsing your canned beans—it makes a surprising difference in the final flavor and texture, removing that tinny aftertaste.
  • The timing works perfectly if you get the potatoes in the oven first, then start the beans while they're roasting; everything finishes at roughly the same moment.
  • Chipotle heat builds over time, so taste your beans before adding the full amount if you're new to this pepper; you can always add more but you can't take it back.
03 -
  • Pierce your sweet potatoes multiple times so steam escapes evenly and you don't end up with a dense, undercooked center—this small step prevents disappointment.
  • Brown your onions properly before adding spices; rushing this step means losing the foundation that makes everything taste rounded and complete.
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