Smoky Sweet Potatoes with Black Beans & Corn

Name: Smoky Sweet Potatoes with Black Beans & Corn
Prep time: 30 min
Cook time: 30 min
Yield: 3 to 4
Ingredients: sweet potato; ¼ cup chipotle vinaigrette; ½ cup mango salsa; ½ cup black beans; 1 corn kernels; ⅓ cup quark; ¼ cup red onion; 1 Serrano pepper; 2 tablespoons cilantro; salt; black pepper

User Reviews

4.9

14 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
3 to 4
Course
Main Course
Cuisine
American, Tex-Mex

Smoky Sweet Potatoes with Black Beans & Corn

Iris Warren

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To make this recipe really quick and easy to assemble, prep the components ahead of time. The mango salsa and chipotle dressing keep well for about 4 days, and the pickled onions last for two weeks or more in the fridge.

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Ingredients

Servings

sweet potato grilled, rounds from 2
¼ cup chipotle vinaigrette
½ cup mango salsa
½ cup black beans drained and rinsed, cooked
1 corn kernels raw, from ear, fresh
⅓ cup quark cotija or feta cheese, crumbled
¼ cup red onion pickled
1 Serrano pepper thinly sliced
2 tablespoons cilantro leaves
salt sea salt; freshly ground black pepper
black pepper sea salt; freshly ground black pepper

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Instructions

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Arrange the grilled sweet potato rounds on a platter and drizzle with 2 tablespoons of the chipotle dressing.
Evenly scatter the mango salsa, black beans, corn, cheese, onions, serrano, and cilantro on top. Drizzle with more chipotle dressing. Season to taste with salt and pepper and serve.