Easy Southwest Sweet Potato Black Bean Dip

I found this easy Southwest Sweet Potato Black Bean Dip over in the Minimalist Bakers Everyday Cooking cookbook and loved it so much that I just have to share it with you. This is an easy bean dip that is a vegetarian recipe. It has an amazing sweet background flavor that combines well with salty blue tortilla chips! 

All of the ingredients for this easy black bean dip are whole foods that are gluten free – that make an absolutely delicious combination!

Ingredients needed to make your Southwest Sweet Potato Black Bean Dip Recipe:

• 2 medium to large organic sweet potatoes, cubed (I used mine from my Misfits Market order!)
• 2 tbsp of olive oil
• 2 tbsp of maple syrup
• 1/4 tsp each of sea salt, chili powder, ground cinnamon, and ground cumin
• 1 15 oz can of organic whole corn kernels
• 1 cup of fresh cilantro, chopped
• 1/4 cup of red onion, diced (I love using my Vidalia Chop Wizard for this!)
• 1 15 oz can of black beans, rinsed and drained
• Although not required, this recipe would also go well with chopped red bell pepper or green chiles. Feel free to add both if desired.

Ingredients needed for the black bean dip sauce:

• 1 ripe avocado
• 1 Tbsp olive oil
• 1 lime, juiced, 1-2 tbsp maple syrup
• pinch of sea salt and pepper
• hot sauce to taste or sliced jalapeno peppers to give this black bean dip a little kick (optional).

1. Preheat the oven to 375º F

2.  Cover a baking sheet with aluminum foil (for easy cleanup) and spray it with olive oil cooking spray. In a medium bowl, add the cubed sweet potatoes, olive oil, maple syrup, salt, 1/4 teaspoon chili powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon ground cumin. Toss to coat. Then pour onto the greased baking sheet.

2. Bake for 25-30 minutes (the book recommended 20 minutes and my potatoes were not cooked enough at 20 minutes), until soft and lightly browned, stirring once halfway through to ensure even baking. You may also want to add the sweet potatoes to an instant pot for 10 minutes to ensure they get nice and tender, if you don’t want to wait so long for oven cooking time.

3. To make your sauce, combine add the avocado, olive oil, fresh lime juice, maple syrup, salt and pepper to a large bowl. Mix and mash to combine. Then add the corn, cilantro, sweet onions, black beans, and roasted (or instapotted) sweet potatoes to the sauce, and mix until blended to finish creating your delicious dip.

4. Serve at room temperature in a serving bowl with blue corn chips. (No, yours do not have to be blue, I just like the organic blue chips that helped make this an extra colorful side dish!) Pita chips would also work great in this recipe!

Because the sauce is avocado-based, this is best eaten when fresh. You can keep it for a day or two in the refrigerator covered in an airtight container, but the sauce may brown a bit when exposed to the air. For those less calorie conscience or not concerned about dairy, you can also leave out a bowl of sour cream, so that people can enjoy their black bean dip with a dollop of sour cream if desired.

This is the perfect make-ahead appetizer (I only recommend making it one day ahead of time and add the avocado sauce the day of the party), especially as part of the food spread for the big game! This is a healthy snack option to serve on game day and is an easy recipe that is the perfect snack for a crowd. It’s also a healthier alternative to the traditional pizza, wings, and chips served at most super bowl Sunday parties. Also because there is no dairy (like cream cheese) to make this a creamy black bean dip, it does create a healthy black bean dip. This chunky bean dip will sure to be a hit at your game day party, or any party where a tasty dip is an absolute necessity.

Looking for more low ingredient, easy recipes? Check these out:

• Pistachio Pudding Cool Whip Salad
• 6 Ingredient QUICK & EASY Pasta Salad Recipe
• 5 Ingredient Thai Peanut Lo Mein Salad
• Creamy Chia Seed Fruit Salad Dressing Recipe
• Healthy Chickpea Pesto Salad with Pine Nuts 

Recipe Card:

Southwest Sweet Potato Black Bean Dip

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• Author: Maura White

Ingredients

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• 2 medium to large organic sweet potatoes, cubed (I used mine from my Misfits Market order!)
• 2 tbsp of olive oil
• 2 tbsp of maple syrup
• 1/4 tsp each of sea salt, chili powder, ground cinnamon, and ground cumin
• 1 15 oz can of organic whole corn kernals
• 1 cup of cilantry, chopped
• 1/4 cup of red onion, diced
• 1 15 oz can of black beans, rinsed and drained
• Sauce:
• 1 ripe avocado
• 1 Tbsp olive oil
• 1 lime, juiced, 1-2 tbsp maple syrup
• pinch of sea salt and pepper

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Instructions

1. Preheat the oven to 375º. Cover a baking sheet with aluminum foil (for easy cleanup) and spray it with olive oil cooking spray. In a medium bowl, add the cubed sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon, and cumin. Toss to coat. Then pour onto the greased baking sheet.
2. Bake for 25-30 minutes (the book recommended 20 minutes and my potatoes were not cooked enough at 20 minutes), until soft and lightly browned, stirring once halfway through to ensure even baking.
3. To make your sauce, combine add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Max and mash to combine. Then add the corn, cilantro, onion, black beans, and roasted sweet potatoes to the sauce and mix until blended.
4. Serve at room temperature with corn chips.

Equipment

Vidalia Chop Wizard

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