
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
- 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.
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