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Southwest Sweet Potato Black Bean Dip
4.9 from 72 votes

Southwest Sweet Potato Black Bean Dip

This Southwest Sweet Potato Black Bean Dip mixes roasted seasoned sweet potatoes with black beans, corn, red onion, and cilantro, all coated in a creamy avocado-lime sauce. The dip offers a balance of sweet, smoky, and tangy flavors with a smooth yet chunky texture from the combination of roasted vegetables and fresh ingredients. It's ideal as a flavorful snack or appetizer served with chips or vegetables.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 (servings)
Calories: 202 kcal
Course: Condiments
Cuisine: Mexican, Vegan

Ingredients

SWEET POTATOES
  • 2 medium sweet potato organic, ~260 g, cubed, skin on or peeled if desired
  • 2 Tbsp olive oil or avocado oil
  • 1/4 tsp salt sea salt
  • 1/2 tsp cumin ground
  • 1/2 tsp chili powder
SAUCE
  • 1 ripe avocado
  • 3 Tbsp lime juice
  • 1/4 tsp salt sea salt
  • 1 Tbsp maple syrup (optional)
  • 2 Tbsp jalapeño optional // omit for less heat, minced
  • water to thin
THE REST
  • 1 ounce black beans canned, rinsed and drained
  • 1/4 tsp salt sea salt
  • 3/4 tsp cumin ground
  • 1/2 tsp chili powder
  • 1/4 cup cilantro finely chopped
  • 1/4 cup red onion finely diced
  • 1 cup corn kernels whole
FOR SERVING optional
  • Plantain chips or corn chips
  • cilantro fresh
  • lime wedges
  • red onion diced

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
  2. Add sweet potatoes, oil, salt, cumin, and chili powder and toss to coat. Bake for 20 minutes or until soft and lightly browned. Set aside.
  3. In the meantime, add all sauce ingredients (except water) to a small mixing bowl and mash/mix to combine. Taste and adjust seasonings as desired, adding more lime for acidity, maple syrup to sweeten, or salt to taste. Thin with a little water (1-2 Tbsp / 15-30 ml) until it’s slightly saucier than guacamole. Set aside.
  4. To a medium mixing bowl, add black beans, salt, cumin, and chili powder and toss to combine. Then add cilantro, onion, corn, and roasted sweet potatoes to the sauce and toss to combine. Add sauce and gently stir/toss to coat. Taste and adjust seasonings as needed.
  5. Serve with corn or plantain chips and garnish with fresh cilantro, lime, or onion (all optional) . Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.

Notes

  • Roast sweet potatoes until tender and lightly browned for best flavor.
  • Adjust sauce thickness with water to achieve a guacamole-like consistency.
  • Store leftovers covered in the refrigerator for 2-3 days for optimal freshness.
  • Serve with plantain or corn chips and garnish with fresh cilantro and lime wedges if desired.

Nutrition Information

Serving 1servings Calories 202 (10%) Carbohydrates 27.9g (9%) Protein 5.6g (11%) Fat 8.8g (14%) Saturated Fat 1.2g (6%) Sodium 554mg (23%) Potassium 509mg (11%) Fiber 8.3g (33%) Sugar 3.8g (8%)

Nutrition Facts

Serving: 6 (servings)

Amount Per Serving

Calories 202

% Daily Value*

Serving 1servings
Calories 202 10%
Carbohydrates 27.9g 9%
Protein 5.6g 11%
Fat 8.8g 14%
Saturated Fat 1.2g 6%
Sodium 554mg 23%
Potassium 509mg 11%
Fiber 8.3g 33%
Sugar 3.8g 8%

* Percent Daily Values are based on a 2,000 calorie diet.