Cinco de Mayo Black Bean Stuffed Sweet Potato
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Serves: 1-2 servings
 
Ingredients
  • 1 sweet potato
  • 1 can black beans
  • ¼ cup water
  • 1 tbsp chili powder
  • 1 tbsp nutritional yeast
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • ¼ tsp ginger
  • ¼ tsp sea salt
  • ¼ cup salsa
  • 1 avocado, sliced
  • 1 lime, in quarters
  • 1-2 tbsp vegan sour cream
Instructions
  1. Poke holes in your sweet potato and bake it. You can bake in the oven at 400 degrees for about 30-40 minutes or microwave for 3-5 minutes. It is your choice, depending on your time and food cooking preferences.
  2. While baking, drain and rinse your black beans. Cook them in a pot with about ¼ water. As they heat, add your spices, adjusting to taste. The spices will absorb the water as the beans heat up. Once heated, set aside.
  3. Once baked, cut our sweet potato in half. If you are separating into 2 portions, cut all the way. If you are eating the entire sweet potato, you can leave it attached slightly in the center.
  4. Scoop out the center of each half, about and inch wide and almost down to the skin.
  5. Stuff with your spicy black beans.
  6. Top with salsa, avocado slices, a squirt of lime, and vegan sour cream. *I used a pre-made vegan sour cream, but you could also use cashew cream or plain, organic Greek yogurt.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2015/05/05/cinco-de-mayo-black-bean-stuffed-sweet-potato/