Roasted Sweet Potatoes With Chipotle Black Beans and Salsa

The first time I made this, I was trying to use up a bag of sweet potatoes that had been sitting on my counter for days. My kitchen smelled incredible—roasted sweetness mingling with that smoky chipotle aroma. I hadn't planned on serving it to anyone, but my roommate wandered in, fork in hand, and we ended up eating standing up at the counter. Sometimes the best meals happen when you're just trying to clear out the pantry.

Last summer I served these at a backyard dinner, and my friend Sarah, who claims she hates sweet potatoes, went back for seconds. She later texted me at 11pm asking for the recipe because she was craving another one. There's something about the combination of hot roasted potato, cool fresh salsa, and those warming spices that just hits different when the sun goes down.

Ingredients

• 4 medium sweet potatoes: Scrub them well—skin holds everything together and adds such lovely texture once roasted
• 2 tbsp olive oil: Don't be shy here, the potatoes need this to get that caramelized, almost-crispy skin
• ½ tsp sea salt and ¼ tsp black pepper: Simple seasoning, but sweet potatoes really need that salt to shine
• 1 tbsp olive oil: Fresh oil for the beans, because each component deserves its own moment
• 1 small red onion: Finely chopped so it melts into the beans rather than staying chunky
• 2 garlic cloves: Minced fresh—jarred garlic has its place, but not here where the flavor matters
• 1 tsp ground cumin: Earthy base that makes the beans taste like they've been cooking for hours
• 1 tsp smoked paprika: This plus chipotle creates this incredible depth of smoke flavor
• 1 chipotle pepper in adobo: Mince it finely, or use powder if you want more control over the heat level
• 2 cans black beans: Rinse them really well—nobody wants that metallic canning liquid flavor
• ½ cup vegetable broth: Helps everything meld together, but don't add so much it becomes soup
• Juice of ½ lime: Brightness that cuts through all that richness
• 2 medium ripe tomatoes: Dice them small so every bite gets some without the topping falling off
• ½ small red onion: Finely diced for the salsa—smaller pieces mean better distribution of flavor
• 1 jalapeño: Remove the seeds if you're heat-sensitive, leave them if you're brave
• ¼ cup fresh cilantro: Rough chop is fine, it's going on top anyway
• Juice of 1 lime: Fresh lime juice is non-negotiable here, it makes the whole salsa sing
• 1 avocado, lime wedges, extra cilantro: The garnishes that turn dinner into something you'd serve at a dinner party

Instructions

Get your oven hot and ready:

Preheat to 400°F and line a baking sheet with parchment—I learned the hard way that roasted sweet potato sugar creates quite the sticky situation without it

Prep those potatoes:

Pierce each sweet potato several times with a fork (this lets steam escape so they don't explode), rub with olive oil, and season with salt and pepper before placing on your prepared sheet

Roast until tender:

Let them roast for 35 to 40 minutes—they're done when a fork slides in easily with no resistance

Start the bean base:

While potatoes roast, heat olive oil in a skillet over medium heat and sauté the red onion for about 3 minutes until it's softened and translucent

Add the aromatics:

Stir in garlic, cumin, smoked paprika, and chipotle, cooking for just 1 minute until fragrant—any longer and the garlic might turn bitter

Build the beans:

Add the drained beans, vegetable broth, salt, and pepper, then simmer for 8 to 10 minutes, mashing some beans against the side of the pan for that perfect texture

Finish with brightness:

Stir in lime juice just before serving and keep warm while you make the salsa

Mix the fresh salsa:

Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl, tossing well to let everything get friendly

Assemble:

Split open each roasted sweet potato, fluff the flesh with a fork, then spoon beans generously over top and finish with a heap of that fresh salsa

Garnish and serve:

Add avocado slices, extra cilantro, and lime wedges if you're feeling fancy—though honestly, it's pretty perfect even without

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My sister made these for her family's Tuesday night dinner and now her 4-year-old asks for 'the orange boats with the spicy beans' every week. There's something so satisfying about turning simple ingredients into something that makes people feel taken care of. Food has this way of creating small moments that stick with you longer than you expect.

Make It Your Own

I've tried so many variations—adding crumbled feta on top, swapping pinto beans for black beans, even roasting corn kernels to mix into the salsa. Once you get the base down, it becomes this canvas for whatever you're craving or whatever needs using up. That adaptability is what keeps this recipe in regular rotation at my house.

Timing Is Everything

The smartest way to tackle this is to prep your salsa first, letting it sit while you roast the potatoes. Then make the beans during the last 15 minutes of roasting time—everything finishes hot and ready at the same moment. I've definitely served cold beans over hot potatoes before, and while still edible, it's just not the same experience.

Leftovers Actually Get Better

Something magical happens in the fridge overnight—the flavors meld together in a way that feels like they've been planning this meeting for days. The sweet potato gets sweeter, the beans get creamier, and that salsa permeates everything. Store each component separately and reassemble the next day for a lunch that might just be better than the original dinner.

• Reheat potatoes cut-side down in a dry skillet for a few minutes to recrisp the skin
• Add a splash of water to the beans when reheating to loosen them up
• The salsa keeps for 2 days, though the tomatoes do get a bit soft

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Hope this becomes one of those recipes you find yourself making on repeat, adjusting slightly each time until it's perfectly yours.

Recipe FAQ

→ Can I prepare the components ahead of time?

The chipotle black beans and tomato salsa can be made up to 2 days in advance and stored in airtight containers in the refrigerator. Roast the sweet potatoes fresh for best texture, or reheat previously roasted potatoes at 350°F for 10-15 minutes before assembling.

→ How do I adjust the spice level?

Start with one chipotle pepper or 1 teaspoon of chipotle powder for moderate heat. For milder flavor, reduce to half a pepper or omit entirely and increase smoked paprika. To add more heat, include additional chipotle pepper or leave some jalapeño seeds in the salsa.

→ What other toppings work well?

Sliced avocado adds creamy richness, while toasted pepitas or sunflower seeds provide crunch. A dollop of Greek yogurt or sour cream balances the chipotle heat. Fresh radishes, pickled red onions, or crumbled queso fresco also make excellent additions.

→ Can I use other beans instead of black beans?

Pinto beans work beautifully as a substitute and pair naturally with the Mexican-inspired flavors. Kidney beans or cannellini beans also work well, though they have a slightly different texture. Adjust cooking time slightly as larger beans may need longer simmering.

→ How do I know when the sweet potatoes are done?

Pierce the sweet potatoes with a fork—the tines should slide in easily with no resistance. The skin should feel slightly crisp while the flesh underneath is tender. Roasting typically takes 35-40 minutes at 400°F, depending on potato size.