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4.9 from 21 votes

Smoky Sweet Potatoes with Black Beans & Corn

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.

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

Ingredients

  • Rounds from 2 Grilled Sweet Potatoes
  • ¼ cup Chipotle Vinaigrette
  • ½ cup Mango Salsa
  • ½ cup cooked black beans drained and rinsed
  • 1 ear fresh raw corn kernels
  • ⅓ cup crumbled quark cotija or feta cheese
  • ¼ cup pickled red onions
  • 1 Serrano pepper thinly sliced
  • 2 tablespoons cilantro leaves
  • Sea salt and freshly ground black pepper

Instructions

    Cup of Yum
  1. Arrange the grilled sweet potato rounds on a platter and drizzle with 2 tablespoons of the chipotle dressing.
  2. 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.