![]() A fast, easy, healthy, nutrient-packed meal that my kids love. We will definitely adopt this recipe as a beloved member of the family. It was amazing!!!!! And the avocado Crema was fantastic! I don’t buy yogurt, so I used flax milk to thin the avocado. ![]() With the beans being warm, the cheese melted in just two minutes after I replaced them to the oven. Then I scooped the mixture into the baked sweet potato boats. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Spread on a large rimmed baking sheet and roast until tender and browned, about 25 minutes, flipping and tossing halfway through. To the beans I added finely chopped cilantro and diced raw red a green bell pepper. Combine sweet potatoes, paprika, garlic powder, salt and 2 tablespoons oil in a large bowl toss to coat. This recipe is probably perfect as is, but kids are kids, so I added a bit more flavor by seasoning the beans and I added a crunch factor (much like the potato chip in your club sandwich…but healthier! Lol!) I warmed my beans on the stove with a 1/2 tsp each of garlic powder, onion powder, and cumin. Swooooon!!!! I made this and was weak in the knees! I gave it to my kids for lunch and they said, “Mom! This do so good! You can make this everyday if you want.” But the fact that they’re portable doesn’t hurt either. I just love that they’re healthy, loaded with flavor and super simple. Ingredients 4 large sweet potatoes, peeled and cut into chunks 2 (15-oz.) cans black beans, drained and rinsed 1 cup chopped yellow bell pepper cup. They’d make a great take-along dish to barbecues, especially for vegan/gluten-free/vegetarian friends. I had just a couple for lunch along with some chips and salsa and was full for hours. These loaded “boats” are sweet, savory and so satisfying. To make these vegan, simply use non-dairy substitutions for sour cream and cheese (such as Daiya products), sub just guacamole, or omit altogether. Pop them back in the oven to warm through and bam – you have an easy appetizer or vegetarian entree to share with friends…or hog all for yourself. Just bake until soft, split open, scoop out the insides, and then load them up with black beans or a protein of your choice and sprinkle with cheese. These Mexican-inspired bites are so simple to throw together. Then I just had to do some elegant dressing: Green onions, salsa, manchego cheese, and avocado crema. I was inspired to make these little bites after wanting to make a “nacho-like” dish starring twice-baked sweet potatoes. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Add black beans and mash with a whisk or fork. Peel sweet potato and place into a large bowl. But I think after all that experimenting I’ve come back around to loving them in one of their purest forms: Soft, sweet and baked. Reduce heat to 350 degrees F (175 degrees C). I’ve made soups, muffins, gratins, chips, desserts. My obsession with sweet potatoes is getting real.
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