Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad – LIzah Leishman


4 small sweet potatoes or yams, baked

1 (15 oz.) can black beans, rinsed and drained

1 c. corn

3 green onions, thinly sliced

1/2 c. cilantro, chopped

For the vinaigrette

2 limes, zested and juiced

1 T oil

2 tsp honey

2 tsp adobo sauce ( from a can of chipotles in adobo)

1/2 tsp. salt

1/2 tsp. pepper


In a bowl, add the black beans, corn, onions, and cilantro. Stir in 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 and corn salad. serve


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