Mexican Blackbean Loaded Sweet Potatoes
Super simple snack or serve it with a salad for lunch or dinner! And of course pile on all of the guac!
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 people
- 2 small sweet potatoes
- 1 can black beans
- 2 to matoes
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 avocado
- 1 tbsp lime juice
Preheat the oven to 200Place the whole sweet potatoes on a baking tray and use a fork to poke a few holes in them to let steam escape when cooking. Bake in the oven for 40min.
Meanwhile, prepare the blackbean mix. Drain the black beans and then add to a non stick fry pan. Add in tomatoes, paprika, cumin and garlic powder and ¼ cup water. Cook on low for 10-15min until tomatoes start to break down.
Peel and remove the seed of the avocado and then mash the avocado with a fork. Stir through the lime juice.
When the sweet potatoes are cooked through, remove from the oven and allow to cool for 5min. Be careful as they will still be very hot, use a sharp knife to slice them in half length ways.
Top sweet potatoes with black bean mix, avocado and coriander.