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Close up of Mexican Chipotle Sweet Potato and Black Bean bake with limes and avocado.
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Mexican Chipotle Sweet Potato & Black Bean Bake

Try this easy Mexican Sweet Potato and Black Bean Bake with smoky chipotle paste, peppers, sweetcorn, avocado, lime and melted cheddar.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Mexican
Diet: Vegetarian
Servings: 4
Calories: 590kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $7

Equipment

  • Bowl
  • Baking sheet

Ingredients

  • 1 kg sweet potatoes peeled and cubed
  • 2 tablespoons olive oil
  • 3 teaspoons chipotle paste
  • 2 teaspoons ground cumin
  • 2 red peppers chopped
  • 400 g can black beans drained and rinsed
  • 200 g sweetcorn frozen or canned
  • 300 g cherry tomatoes
  • 2 avocados
  • 2 limes
  • Handful coriander chopped
  • 100 g grated cheddar cheese
  • Greek yoghurt to serve

Instructions

  • Heat the oven to 220°C/430°F.
  • Toss the sweet potatoes with the olive oil, chipotle paste and ground cumin and spread out on a baking sheet (or two so they aren’t too crowded).
  • Roast for 25 minutes, turning once.
  • Stir in the peppers, black beans, sweetcorn and tomatoes.
  • Roast for another 10 minutes until everything is hot and the sweet potatoes are browned at the edges.
  • Serve topped with sliced avocado, cheese and coriander.
  • Squeeze over plenty of lime and serve with Greek yoghurt.

Notes

  • Don't overcrowd the roasting tray. Two loosely filled trays give better browning than one crammed tray.
  • Keep the potato cubes consistent. Uneven pieces leave you choosing between undercooked large cubes and collapsing small ones.
  • Dry the beans well. Excess rinsing water creates steam when they hit the tray.
  • Start cautiously with chipotle. You can add a little extra paste to the yoghurt if the finished bake needs more heat.
  • Use lime generously. If the finished dish seems heavy or overly sweet, it usually needs acidity rather than more salt.
  • Add avocado at the last moment. Heat quickly makes it softer and duller in colour.
  • Check the potatoes before adding the vegetables. Cooking times vary with cube size, so tenderness is more reliable than the clock.

Nutrition

Calories: 590kcal | Carbohydrates: 83g | Protein: 16g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 18mg | Sodium: 464mg | Potassium: 1893mg | Fiber: 21g | Sugar: 17g | Vitamin A: 38116IU | Vitamin C: 122mg | Calcium: 262mg | Iron: 5mg