Roasted Sweet Potatoes Chipotle Beans (Printable)

Tender roasted sweet potatoes topped with smoky chipotle black beans and fresh zesty tomato salsa.

# 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
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

# How to Make It:

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 - 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. 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 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.

# Expert Suggestions:

01 -
  • It comes together in under an hour while feeling like you spent way more effort than you actually did.
  • Every layer brings something different to the bite—smoky, bright, creamy, fresh—without any single component fighting for attention.
  • Your gut will thank you for the fiber and whole food approach, plus it genuinely tastes indulgent.
02 -
  • Don't skip rinsing the canned beans unless you want a gummy, unpleasant texture that defeats the whole purpose of this dish being light and approachable.
  • Fresh lime juice over bottled makes a measurable difference in how bright and alive this tastes—it's worth rolling a lime on the counter for 10 seconds to get more juice out of it.
  • Timing matters for the salsa—if you make it too far ahead, the tomatoes start releasing their liquid and everything gets soggy, so aim for 10 to 15 minutes before you're ready to serve.
03 -
  • Pierce your sweet potatoes more than you think you need to—I learned this the hard way when one exploded and sent hot potato flesh across my oven.
  • Taste the beans before adding lime juice so you know whether they need the brightness or if they're already balanced enough.
  • Let ripe avocado be your final touch rather than an afterthought, because it adds creaminess that makes the whole bowl feel substantial.
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