Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad

I love sweet potatoes. Whats great about them is even by themselves they still taste delicious. I also love that it can be a healthy dessert! I usually eat my sweet potatoes with butter or with cinnamon; so, I was excited when I came across this recipe. What was even better, I had a recipe that is similar to the stuffing. This made making the dish easier, I just added the vinaigrette to the dip and stuffed my sweet potato. 

If you can’t find adobo here is a recipe:
2 tbsp salt
1 tbsp paprika
2 tsp ground black pepper
1 1/2 tsp onion powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder 

E N J O Y 

Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad
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  1. 4 small sweet potatoes or yams, baked
  2. 1 (15 oz) can black beans, rinsed and drained
  3. 1 cup corn*
  4. 3 green onions, thinly sliced
  5. 1/2 cup cilantro, chopped
For the Vinaigrette
  1. 2 limes, zested and juiced
  2. 1 tablespoon oil
  3. 2 teaspoons honey
  4. 2 teaspoons adobo sauce (from a can of chipotles in adobo)
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon pepper
  1. In a bowl, add the black beans, corn, onions, and cilantro. Stir to combine.
  2. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper.
  3. Pour over the black bean mixture and toss to combine.
  4. Slice open the baked sweet potatoes.
  5. Stuff potatoes with the Chipotle Black Bean & Corn Salad.
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