Baked Sweet Potato with Black Beans
Preparation time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Ingredients:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 15-ounce can low-salt black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/8 teaspoon chipotle or chili powder
- ¼ plus 1/8 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup scallion greens, thinly sliced
- 1 tablespoon minced cilantro
- 1 cup diced avocado
- 2 teaspoon lime juice
Instructions:
- Preheat oven to 425°F.
- Prick sweet potatoes with fork to allow steam to escape while baking, place on cooking sheet, and bake until tender, about 45 minutes to an hour.
- To make black bean topping, heat olive oil in medium skillet. Toss in garlic and cook for one minute, stirring regularly so garlic doesn’t burn. Add black beans, cumin, chili powder, ¼ teaspoon salt, black pepper, scallions, and cilantro. Lower heat to medium and cook until beans and scallions soften, about three to five minutes. Stir occasionally. Remove from heat.
- In small bowl, combine tomatoes, 1/8 teaspoon salt, avocado, and lime juice. Stir to combine and set aside.
- When sweet potatoes are done, cut them down the middle to open and place one on each plate. Spread bean mixture and tomatoes and avocado evenly on top of each one.
