Fun and healthy for cinco de Mayo!
Serves: 2-4 servings
Prep time: 5 mins
Cook time: 20 mins
Ingredients
2 sweet potato
2 can black beans
1 avocado (sliced)
1 lime (quartered)
¼ cup water
2 tbsp chili powder
2 tbsp nutritional yeast
1 tsp paprika
1 tsp cumin
¼ tsp cayenne pepper
¼ red pepper flakes
1 tsp ginger
¼ tsp sea salt
1/2 cup salsa
2 tbsp sour cream (or vegan option)
1/2 cup fresh cilantro
1 tsp raw honey
Instructions
Poke holes in your sweet potatoes and bake in the oven at 400 degrees for 30-40 minutes (optional microwave for 3-5 minutes). While baking, drain/rinse your black beans. Cook them in a pot with about ¼ water. Add spices. Adjusting to taste. The spices absorb the water as the beans heat up. Once heated, set aside.
Once baked, cut sweet potatoes in half. If you are separating into smaller portions, cut all the way. If you are eating the entire sweet potato, you can leave it attached in the center. Scoop out the center of each half (eat for a snack tomorrow), about an inch wide creating a little trough. Stuff with your spicy black beans.
Top with fresh salsa, avocado slices, lime, chopped cilantro, drizzle a touch of honey, and a dollop of sour cream. *You can try a vegan sour cream, cashew cream or organic Greek yogurt (plain).
