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Smoky Sweet Potatoes with Black Beans & Corn | Daily Dine

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Smoky Sweet Potatoes with Black Beans & Corn

Smoky Sweet Potatoes with Black Beans & Corn

To make this recipe really quick and easy to assemble, prep the components ahead of time. The mango salsa and chipotle dressing keep well for about 4 days, and the pickled onions last for two weeks or more in the fridge.

View original recipe on loveandlemons.com

americantex-mex🍂summer

0

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Servings: 3

Ingredients

Rounds from 2 Grilled Sweet Potatoes

1/4 cup Chipotle Vinaigrette

1/2 cup Mango Salsa

1/2 cup cooked Black Beans (drained and rinsed)

1 ear fresh raw corn kernels

1/3 cup crumbled quark (cotija or feta cheese)

1/4 cup Pickled Red Onions

1 serrano pepper (thinly sliced)

2 tablespoons cilantro leaves

Sea salt and freshly ground black pepper

Instructions

Step 1
Arrange the grilled sweet potato rounds on a platter and drizzle with 2 tablespoons of the chipotle dressing.
Step 2
Evenly scatter the mango salsa, black beans, corn, cheese, onions, serrano, and cilantro on top. Drizzle with more chipotle dressing. Season to taste with salt and pepper and serve.