Black Bean Smothered Sweet Potatoes
Ingredients:
Toppings:
Directions:
1. For sweet potatoes, you can cook them two ways: baked or roasted.
-Baked: Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)
-Roasted: OR You can peel, dice into large bite-sized pieces, toss with some olive oil, 1 t cumin, 1 t salt, dash of pepper. Spread on a cookie sheet and roast at 450F for about 30 minutes, turning half way through. I've tried both ways (baked or roasted) and love both.
2. For the black bean "smothering": sautee the onion in the olive oil over medium heat until translucent and then add the garlic and spices and salt, cooking for one more minute. Then add the beans and tomatoes until heated through and tomatoes start to let out some of their juices.
3. If baking the sweet potatoes, when just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Alternatively, serve the roasted sweet potatoes and top with the black bean mixture. Top with desired toppings (listed above).
Notes: My sister Corinne served the baked version over the Christmas holiday. We all loved it! I LOVE these flavors. These flavors are very similar to the black bean and sweet potato burritos and the stacked roasted veggie enchiladas that I have posted before. I love the subtle spice and southwest flavors matched the sweetness of the sweet potato. I also love all the whole foods this provides and how filling it is!
Source: Adapted from: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Black-Bean-Smothered-Sweet-Potatoes_UCM_442433_Recipe.jsp
- 4 medium sweet potatoes (optional: 1 t cumin, 2 T olive oil, 1 t salt, dash pepper - if roasting)
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 15-ounce can black beans, rinsed
- 2 medium tomato, diced
Toppings:
- sour cream
- chopped fresh cilantro
- diced avocado
- fresh lime juice
Directions:
1. For sweet potatoes, you can cook them two ways: baked or roasted.
-Baked: Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)
-Roasted: OR You can peel, dice into large bite-sized pieces, toss with some olive oil, 1 t cumin, 1 t salt, dash of pepper. Spread on a cookie sheet and roast at 450F for about 30 minutes, turning half way through. I've tried both ways (baked or roasted) and love both.
2. For the black bean "smothering": sautee the onion in the olive oil over medium heat until translucent and then add the garlic and spices and salt, cooking for one more minute. Then add the beans and tomatoes until heated through and tomatoes start to let out some of their juices.
3. If baking the sweet potatoes, when just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Alternatively, serve the roasted sweet potatoes and top with the black bean mixture. Top with desired toppings (listed above).
Notes: My sister Corinne served the baked version over the Christmas holiday. We all loved it! I LOVE these flavors. These flavors are very similar to the black bean and sweet potato burritos and the stacked roasted veggie enchiladas that I have posted before. I love the subtle spice and southwest flavors matched the sweetness of the sweet potato. I also love all the whole foods this provides and how filling it is!
Source: Adapted from: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Black-Bean-Smothered-Sweet-Potatoes_UCM_442433_Recipe.jsp
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