Save Discover a vibrant, fiber-rich meal that combines the natural sweetness of roasted potatoes with the bold, smoky depth of chipotle-infused black beans. This dish is topped with a fresh, zesty tomato salsa, creating a wholesome and gut-friendly dinner that is as satisfying as it is colorful.
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Perfect for a busy weeknight or a healthy weekend lunch, these loaded sweet potatoes offer a variety of textures, from the tender roasted flesh to the creamy mashed beans and crunchy fresh salsa.
Ingredients
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- Sweet Potatoes: 4 medium sweet potatoes (scrubbed), 2 tbsp olive oil, ½ tsp sea salt, ¼ tsp black pepper
- Chipotle Black Beans: 1 tbsp olive oil, 1 small red onion (chopped), 2 garlic cloves (minced), 1 tsp ground cumin, 1 tsp smoked paprika, 1 chipotle pepper in adobo sauce (minced), 2 cans (15 oz each) black beans, ½ cup vegetable broth, ½ tsp salt, ¼ tsp black pepper, juice of ½ lime
- Zesty Tomato Salsa: 2 medium ripe tomatoes (diced), ½ small red onion (diced), 1 jalapeño (seeded and minced), ¼ cup fresh cilantro (chopped), juice of 1 lime, ¼ tsp salt
- Garnishes: 1 avocado (sliced), extra cilantro, lime wedges
Instructions
- Roast the Potatoes
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Pierce sweet potatoes several times with a fork, rub with olive oil, salt, and pepper, then roast for 35–40 minutes until tender.
- Prepare the Beans
- Sauté red onion in oil for 3 minutes, then add garlic, cumin, smoked paprika, and chipotle. Stir in black beans, broth, salt, and pepper. Simmer for 8–10 minutes, mashing some beans for texture, then finish with lime juice.
- Mix the Salsa
- In a small bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Toss well and set aside.
- Assemble
- Split open the cooked potatoes, fluff the centers, and top generously with the bean mixture and fresh salsa. Garnish with avocado and extra cilantro before serving.
Zusatztipps für die Zubereitung
You can easily adjust the chipotle for more or less heat depending on your preference. If you prefer a milder dish, start with half a pepper or a smaller pinch of chipotle powder.
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Varianten und Anpassungen
For an extra boost of vegan protein, try adding a sprinkle of toasted pepitas on top or serve the stuffed potatoes with a side of fluffy quinoa.
Serviervorschläge
This meal pairs beautifully with a crisp, chilled Sauvignon Blanc or a refreshing lime-infused sparkling water to complement the zesty salsa.
Save Enjoy this wholesome, Mexican-inspired dish as a standalone vegetarian main that is sure to leave you feeling energized and satisfied.
Recipe FAQ
- → Can I prepare the components ahead of time?
Yes, the chipotle black beans and tomato salsa can be made up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Reheat the beans gently before serving and bring the salsa to room temperature for best flavor.
- → How do I adjust the spice level?
Control the heat by varying the amount of chipotle pepper or powder. Start with half a pepper or ½ teaspoon of powder for mild heat, or increase to two peppers for a spicier dish. Removing the jalapeño seeds from the salsa also reduces overall heat.
- → Can I use regular potatoes instead of sweet potatoes?
Russet or Yukon Gold potatoes work well, though roasting time may vary slightly. Sweet potatoes add natural sweetness that balances the smoky chipotle flavors, so you might want to add a touch of maple syrup or honey to the beans if using regular potatoes.
- → What other toppings work well with this dish?
Sour cream or Greek yogurt adds cooling creaminess. Crumbled cotija or feta cheese brings salty contrast. Toasted pumpkin seeds, sliced radishes, or pickled red onions also add excellent texture and flavor dimensions.
- → How do I know when the sweet potatoes are done?
Pierce the thickest part with a fork—it should slide in easily with no resistance. The skin should be slightly crispy and the flesh tender throughout. Depending on size, this typically takes 35–45 minutes at 400°F.
- → Can I cook the sweet potatoes in the microwave?
Yes, pierce each potato and microwave on high for 5–7 minutes each, turning halfway. Finish them under the broiler for 3–5 minutes to crisp the skin. This reduces total time to about 15–20 minutes.
