Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad

Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad
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Although there will still be snow on the ground here in Alaska for several more weeks, we are definitely beginning to turn the corner into spring. The sun is staying up noticeably longer, the icicles are dripping, and the roads are clearer every day. To celebrate, I felt like making something vibrant and perky. I’ve been meaning to make a variation on this recipe for a while, ever since I was inspired by this stunning recipe from my sweet blogging pal, Karista. Some of my absolute favorite ingredients like black beans, corn, cilantro, and sweet potato all in the same place, all packed into one beautiful, colorful dish? Ahhh-mazing.

If that’s not enough, we’re just going to whip up a very quick and delicious vinaigrette with lime juice, lime zest, honey, and chipotle and pour it over the whole thing. Shut the front door. Freshest, tastiest lunch I’ve enjoyed in a long time – a little smoky, a little spicy, a little sweet. It would also make a brilliant light dinner or side dish (say with some grilled chicken or fish, perhaps?). Heck, you could even fry an egg and put it on top and eat it for breakfast. I’m not even kidding. Also, if you want to take a shortcut and bake your potatoes in the microwave, this all comes together in about 10 minutes. Win.

Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad

Yield: 4 servings

IMG 4068 Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad

Adapted from Karista's Kitchen

Ingredients

  • 4 small sweet potatoes or yams, baked
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn*
  • 3 green onions, thinly sliced
  • 1/2 cup cilantro, chopped
  • For the Vinaigrette:
  • 2 limes, zested and juiced
  • 1 tablespoon oil
  • 2 teaspoons honey
  • 2 teaspoons adobo sauce (from a can of chipotles in adobo)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. In a bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper. Pour over the black bean mixture and toss to combine. Slice open the baked sweet potatoes. Stuff potatoes with the Chipotle Black Bean & Corn Salad. Serve.

Notes

*Fresh corn is best, but when out of season, frozen (thawed and cooked) or canned is fine. If using canned, be sure to rinse and drain thoroughly.

http://www.alaskafromscratch.com/2013/02/28/sweet-potatoes-stuffed-with-chipotle-black-bean-corn-salad/

 

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20 comments
JohannaBujosa
JohannaBujosa

Excited to have found this recipe... thank you so much. This is a vegan's delight

Karishma
Karishma

Made this on the weekend. It was fantastic! I would have never thought to stuff a sweet potato with corn and beans. Thanks for sharing. 


Since I didn't have black beans and the adobo sauce I used kidney beans and cayenne pepper. The substitution worked perfectly. Although I'm sure the adobo sauce would have given it a smoky flavor. I also added some avocado since I had that handy. Fantastic!


Karishma

LeighAnnWatson
LeighAnnWatson

I made this tonight. Husband approved! Thanks for such a great recipe.

DW
DW

With fresh corn, do you cook it first or just use it raw? Thanks!


Kat
Kat

These were super easy to make vegan and perfect for our outdoor bbq! I just subbed the honey for agave and made up a little hack adobo with paprika, cumin, chili powder, and oregano  (because I already had them on hand)

Mona
Mona

I live in Ecuador, and I just made this with "camote" which is supposedly the same as sweet potato. The camote was a little weird but the bean and corn salad and salad dressing were delicious! I didn't have green onions so I just sauteed white onion for a few minutes and then mixed it in with the beans and corn. 

Emily RainbowDelicious
Emily RainbowDelicious

These turned out so good and I love how colorful they are! I shared this recipe in my most recent meal plan at rainbowdelicious.com and look forward to trying out more of your recipes in the near future! 

eyewonit
eyewonit

Sounds perfect for meatless Monday!

beth
beth

how long do you bake the sweet potatoes for? oven and/or microwave? thanks! cant wait to try this!

Diane Jordan
Diane Jordan

Just found this site, will be trying this dish soon !

mehedelund
mehedelund

Healthier option, you could use leftover filling for quesadillas too.  Looking forward to trying this.  Thanks!

AlaskaScratch
AlaskaScratch

@KaristasKitchen Thank you for the beautifully delicious inspiration! :)

alaskafromscratch
alaskafromscratch moderator

I prefer it cooked. I like to cook it on the cob and then cut the kernels off when they're plump and warm. :)

alaskafromscratch
alaskafromscratch moderator

In the microwave, pricked with a fork, about 7-10minutes. It really depends on how big the potatoes are, so check for doneness. In the oven, 400 degrees, about 45 minutes. Hope this helps!

alaskafromscratch
alaskafromscratch moderator

You are very welcome! Thank you so much for sharing. And very honored to be one of your new favorite food bloggers. :)

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