I love this combination of flavors so much that I’ve made 4 recipes now using chipotle peppers, black beans, roasted garlic, and sweet potatoes, trying to find the perfect way to use them on the blog.
I’ve tried taquitos, soup, and quesadillas, but the recipe that really let all of the tastiness shine was Chipotle, Black Bean, and Roasted Garlic Twice-Baked Sweet Potatoes. Topped with a generous sprinkle of cheese, of course, because there are few things in life that don’t taste better when you add some melted Monterrey Jack.
The sweetness of sweet potatoes and smoky-spiciness of the chipotles is revved up by caramelized roasted garlic, and the black beans serve as a mild middle point– with plenty of protein and fiber, I might add.
Now that I think of it, I even used most of these flavor profiles (and even some of the same ingredients) last year when I made this Sweet Potato Chorizo Chili with Poblano-Avocado Crema. Just so you know, that chili apparently won first place in people’s choice and silver overall in a chili competition in Traverse City, Michigan last year, or at least that’s what someone on Reddit told me!
I can’t be the only one here who gets serious flavor addictions sometimes. Whats a flavor combo that you just can’t get enough of? Let me know in the comments, and then try out these Chipotle, Black Bean, and Roasted Garlic Twice-Baked Sweet Potatoes, because you might just find that you’ve got a new favorite!
- 4 sweet potatoes. scrubbed clean
- 1 small head garlic
- Drizzle of olive oil
- ½ lime, juiced
- 1 can black beans, drained
- 1 teaspoon cumin
- 1 (canned) chipotle pepper in adobo, finely minced
- 1 teaspoon adobo sauce from canned chipotles in adobo
- ½ cup chopped cilantro
- 2 cups shredded pepper jack
- Preheat the oven to 400 degrees F.
- Remove the excess paper from the head of garlic and cut off the very top to slightly expose the cloves. Place on top of aluminum foil and drizzle the top with olive oil. Cover with the aluminum foil and place on a prepared baking sheet. Place the sweet potatoes on the baking sheet as well.
- Roast the garlic and sweet potatoes for 45 minutes to 1 hour, or until the sweet potatoes are softened and easily pierced with a fork.
- Let the potatoes and garlic cool, then slice the potatoes in half. Scoop out the insides of the potato and place in a medium-sized bowl, leaving a thin layer of potato flesh around the skin to help it keep its shape.
- Squeeze the roasted garlic into the bowl, and add in the lime juice, cumin, chipotle pepper, adobo sauce, and half of the cilantro. Mix until well combined. Stir in the black beans.
- Put the skins back on the baking tray and scoop in the potato filling. Top with the cheese and place the potatoes back in the oven for about 15 minutes, or until cheese is melted and begins to brown slightly.
- Remove from the oven, top with remaining cilantro, and serve.
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