Mexican Black Bean Stuffed Sweet Potato

Ingredients

• 2 large sweet potatoes

• 1/4 teaspoon avocado oil

• 15 oz of cooked black beans ( if from a can drain them)

• 1/4 teaspoon of cumin

• salt to taste

• pepper to taste

• 1 garlic clove minced

• 2/3 of a small avocado thinly sliced (ie: Hass)

• 2 tablespoons of french fried onions

Sauce

• 1/2 cup of yogurt OR soaked cashews and water they were soaked in (vegan)

• 1/2 of lime squeezed

• 1 garlic clove minced

• favorite hot sauce to taste

• dash of salt

Process

1. Preheat oven to 350 degrees.

2. Wash and trim any little knots or hairs off the sweet potatoes.

3. Coat sweet potatoes with avocado oil.

4. Bake sweet potatoes in oven for 55-65 minutes depending on their size.

5. Meanwhile, warm the beans and add cumin, salt, pepper, and minced garlic

6. Create your sauce.

7. Toast french fried onions until golden. Keep a close eye on them they burn quickly.

8. Stick a knife in the potatoes to test how soft they are. Once potatoes are soft they are done. Take Cut a slice through the center. With a fork smash up the insides of the potatoes opening up a pocket to stuff.

9. Top with the black beans, avocado, toasted french fried onions, and sauce.

Serves 2; takes approximately 1:15 min to cook

Tips

• Try to use sweet potatoes that are more round than long and skinny. They are better for stuffing.

• Other possible toppings ideas: chopped cilantro and pickled onions.

• Other sauce options include Vegan Chipotle Cashew Sauce

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