Southwest Sweet Potato Black Bean Dip Food

SOUTHWEST SWEET POTATO BLACK BEAN DIP

Steps:

• Preheat the oven to 375° F.
• Lightly grease a rimmed baking sheet and add the sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon and cumin. Toss to coat.
• Bake for 20 minutes or until soft and lightly browned, stirring once halfway through to ensure even baking. Sample and adjust seasonings if needed. Set aside.
• In the meantime, prepare the sauce: Add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Mash/mix to combine. Taste and adjust the seasonings as desired.
• Add the corn, cilantro, onion, black beans and roasted sweet potatoes to the sauce and toss to combine. Taste and adjust seasonings if needed.
• Serve at room temperature with tortilla chips. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.

SOUTHWEST BLACK BEAN DIP

Steps:

• In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
• Serve with chips.

SOUTHWESTERN SWEET POTATOES AND BLACK BEANS

Steps:

• Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through.
• Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes.
• Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato.
• Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.