Chef’s Plate Review: Chipotle Black Bean & Corn Double Stacks

Chef’s Plate is a subscription service that delivers chef-designed recipes and fresh ingredients each week. There is no subscription or membership fee to join. Their recipes begin at $10.95 per plate for the 2-Person Plan and $9.75 per plate for the Family Plan. A Year of Boxes pays for this subscription.

Coupon Code: Use my link to get 3 plates FREE with your first order – CLICK HERE

We order 3 new Chef’s Plate recipes each week, and have been for almost a year now. Here’s a look at one of the recipes we received this week….

Chipotle Black Bean and Corn Double Stacks

Creamy black beans bring flavour and body to this playful plant-powered burger! A dose of BBQ sauce and chipotle spices lend the burgers a smoky heat, tucked into crusty ciabatta buns. Fiesta-ready sweet potato ‘nachos’ are served alongside, smattered with a sweet corn and jalapeno toppers.


  • 1 can Black Beans
  • 2 Ciabatta Buns
  • 1/2 oz Rolled Oats
  • 1 ear Sweet Corn
  • 2 Sweet Potato
  • 1 Jalapeno Pepper
  • 1 Tomato
  • 1 Lime
  • 2 oz Sour Cream
  • 2 oz Smoky BBQ Sauce
  • Southwest Spice Mix
    • Garlic Powder
    • Chipotle Chili Powder


  • Prepare Ingredients – preheat oven to 475, wash and dry veggies, halve lime, slice sweet potatoes, cut 2 slices from tomato & small dice rest, husk and shave corn, small dice jalapeño
  • Sweet Potatoes – in large bowl add sweet potatoes, 2 tsp oil, season with salt, toss to combine, arrange on baking sheet in even layer, bake in over for 8 minutes
  • Mix Black Beans – drain and rinse beans, in large bowl mash black beans with potatoes masher, add rolled oats, 1/2 of corn, 3/4 BBQ sauce, 3/4 spice mix, season with salt and pepper and mix well to combine
  • Bake – with damp hands form bean mixture into 4 equal sized burgers and arrange on sheet with potatoes, move to oven, bake for 12-15 minutes, until potatoes and burgers are crisp on the outside
  • Mix Salsa & Chipotle Sour Cream – in medium bowl add jalapeño, diced tomato, remaining corn and juice from 1/2 lime, mix to combine, in small bowl mix sour cream, remaining lime juice, remaining spice mix
  • Toast Ciabatta Buns & Serve – add ciabatta buns directly onto oven rack and toast for 2-4 minutes, plate sweet potatoes with corn salsa and chipotle sour cream, serve black bean burgers on toasted buns with sliced tomato, chipotle sour cream and remaining BBQ sauce
  • Enjoy!

Notes: The black bean burgers had really nice flavour but were a little too soft, I would bake them longer next time, they also fell apart quite easily which made for a messy meal. I sliced my potatoes too thin so they didn’t provide a good base for the salsa. Other than that the meal was very tasty.


Chef’s Plate

A subscription service that delivers chef-designed recipes and fresh ingredients each week. There is no subscription or membership fee to join.

Ships to:
Get $33 off your first order! Learn More about Chef’s Plate »




Sign up for a free account on A Year of Boxes to receive exclusive offers, be added to our monthly mailing list, and much more! We are always adding features to improve the experience for our users, from their valuable feedback!
Join Today!

Sorry, only registered users are able to leave comments! Please register to A Year of Boxes to leave comments!