Chipotle Black Bean And Chicken Sweet Potato Toast
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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241 Calories
20 g Carbs
24 g Protein
7 g Fat
Total Time
4 servings

The combo of smoky black beans and protein-packed chicken make this sweet potato stack a healthy option for lunch or dinner. Plus, using sweet potato as a bread substitute provides a nutritional upgrade.


  • 2 sweet potato
  • 1½ tbsp olive oil
  • 1 cup black beans, drained and rinsed
  • ⅓ cup nonfat plain Greek yogurt
  • 1 tbsp tomato paste
  • 1 pepper chipotle peppers in adobo sauce
  • 2 tsp lime juice
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 2 cup chicken breast, shredded
  • ¼ cup cilantro
  • salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Cut ends off sweet potatoes, then cut lengthwise into 1/4-inch slices.
  3. Line a baking sheet with parchment paper and arrange slices in a single layer.
  4. Brush slices with 1 teaspoon olive oil and season with salt and pepper.
  5. Roast for 10 minutes, flip potato slices, brush with 1 teaspoon olive oil, and heat for another 10 minutes or until fork tender.
  6. To make the black bean spread, place beans, yogurt, 1 tablespoon oil, tomato paste, chipotle chili pepper, lime juice, garlic powder, cumin and a couple pinches salt in a blender or food processor container, and blend until slightly chunky.
  7. Spread bean mixture on sweet potato toast and top with chicken and cilantro.