These smoky sweet potatoes with black beans and corn are a vibrant, flavor-packed dish that’s as nourishing as it is delicious. The tender, caramelized sweet potatoes pair perfectly with the creamy black beans and crisp corn, creating a satisfying mix of textures. A hint of smokiness ties it all together, making every bite a delightful experience. Ready in just an hour, this recipe is perfect for a quick yet impressive weeknight dinner.

Packed with wholesome ingredients, this dish is a feast for the senses—sweet, savory, and smoky flavors meld beautifully. The golden edges of the roasted sweet potatoes contrast with the juicy bursts of corn, while the beans add a hearty richness. It’s a colorful, nutrient-dense meal that’s as easy to make as it is to love. Whether you’re cooking for one or a crowd, this recipe promises to be a crowd-pleaser.

Ingredients for Smoky Sweet Potatoes with Black Beans & Corn

2 Grilled Sweet Potatoes, sliced into rounds
¼ cup Chipotle Vinaigrette (store-bought or homemade)
½ cup Mango Salsa (fresh or store-bought)
½ cup cooked Black Beans, drained and rinsed
1 ear fresh raw corn, kernels removed (or substitute with ½ cup frozen corn, thawed)
⅓ cup crumbled cheese (quark, cotija, or feta)
¼ cup Pickled Red Onions (make ahead or use store-bought)
1 serrano pepper, thinly sliced (remove seeds for less heat)
2 tablespoons cilantro leaves, roughly chopped
Sea salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Arrange the sweet potato rounds on a serving platter. Drizzle with 2 tablespoons of the chipotle vinaigrette to coat evenly.
Layer the toppings: Evenly scatter the mango salsa, black beans, corn kernels, crumbled cheese, pickled red onions, serrano slices, and cilantro leaves over the sweet potatoes.
Drizzle with more dressing: Add the remaining chipotle vinaigrette over the top for extra flavor.
Season to taste: Sprinkle with sea salt and freshly ground black pepper.
Serve immediately: Enjoy as a vibrant, smoky-sweet side dish or light meal!

Spice It Up: Sauce and Topping Ideas

While the chipotle vinaigrette adds a smoky kick, you can experiment with other sauces like a creamy avocado lime dressing or a tangy yogurt-based sauce. For toppings, try adding diced avocado, roasted pepitas, or a sprinkle of smoked paprika for extra depth of flavor.

Perfect Pairings: Serving Suggestions

This dish shines as a hearty appetizer or light main course. Serve it alongside grilled chicken or fish for a complete meal. For a fresh contrast, pair it with a crisp green salad or a side of warm tortillas for a DIY taco night.

Make It Ahead: Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the sweet potato rounds on a baking sheet and warm in the oven at 350°F for 10-15 minutes. Add fresh toppings like cilantro and cheese after reheating for the best texture.

Quick Tips: Time-Saving Hacks

Save time by grilling the sweet potatoes in advance or using pre-cooked black beans. If fresh corn isn’t available, substitute with frozen or canned corn kernels. Prepping the mango salsa and pickled onions the night before can also streamline your cooking process.

Mix It Up: Recipe Variations

Swap sweet potatoes for butternut squash or zucchini rounds for a different twist. For a vegan version, skip the cheese or use a plant-based alternative. If you prefer less heat, replace the serrano pepper with a milder jalapeño or omit it entirely.