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Baked Sweet Potatoes with Black Beans
From Statesboro Market2Go
<p>A tasty vegan dinner that uses the locally grown sweet potatoes, tomatoes, and herbs that are available on Market2Go! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: brainandlife.org (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
4 medium sized
Sweet potatoes
1 tablespoon
Olive oil
2 cloves
Garlic (minced)
1 15 ounce can
Black beans, drained and rinsed
1 teaspoon
Ground cumin
1/8 teaspoon
Chipotle or chili powder
1/4 teaspoon
Salt
1/8 teaspoon
Salt
1/4 teaspoon
Black pepper
1/4 cup
Scallions (thinly sliced)
1 tablespoon
Cilantro (minced)
1 cup
Tomatoes (diced) (preferably grape)
1 cup
Avocado (diced)
2 teaspoons
Lime juice
Step by Step Instructions
- Preheat the oven to 425 degrees. Prick the sweet potatoes with a fork and bake them for 45 minutes to an hour. While the potatoes bake, begin cooking the bean mixture.
- Heat the oil in a skillet and add the garlic. Cook stirring for 1 minute. Add the beans, cumin, chili powder, ΒΌ teaspoon salt, black pepper, scallions, and cilantro.
- Lower the skillet heat to medium and cook for 5 minutes (stirring occasionally).
- Mix the tomatoes, the 1/8 teaspoon salt, the avocado, and the lime juice together in a small separate bowl.
- Cut open the sweet potatoes down the middle, put them onto plates, then spread some bean mixture and tomato mixture onto each one.