Stuffed Sweet Potatoes With Spicy Black Beans Avocado Lime Cream Food

STUFFED SWEET POTATOES WITH SPICY BLACK BEANS, AVOCADO & LIME CREAM

Steps:

• Preheat oven to 400°F. Line a large baking sheet with foil and mist with cooking spray. Prick potatoes all over with a fork and place on a baking sheet. Mist potatoes on all sides with cooking spray. Bake potatoes until tender and golden brown on outside, about 55 minutes. Meanwhile, heat a medium saucepan on medium and brush with oil. Add onion, jalapeño, garlic, chile powder and 1/4 tsp salt and sauté until onion softens, about 6 minutes. Add beans, tomato, 1 tbsp cilantro, honey and 1 tsp lime juice; simmer for 5 minutes. Prepare lime yogurt: In a small bowl, stir together yogurt and 1 tsp lime zest; set aside. Carefully transfer potatoes to serving plates. Cut each potato in half, slightly mashing and fluffing potato flesh with a fork. Sprinkle remaining ¼tsp salt over potato flesh. Spoon bean mixture over potatoes and top with avocado, lime yogurt and remaining 1 tbsp cilantro.

SPICY BLACK BEAN STUFFED SWEET POTATOES WITH AVOCADO-LIME SAUCE

Steps:

• With an immersion blender or regular blender mix all the ingredients for the avocado-lime sauce together until smooth. Taste test and adjust seasonings if necessary. Add more liquid if it's too creamy. Preheat the oven to 400 degrees. Prick sweet potatoes a few times with a fork. Place on a baking sheet and bake in the oven until fully cooked through. 35-50 minutes depending on the size of your potatoes. Potatoes are done when easily pierced with a fork and soft in the middle. In a large bowl combine black beans, red onion, and cilantro. Season with a little salt and crushed red pepper flakes. Once sweet potatoes are fully cooked slice down the middle and stuff with black bean mixture. Drizzle with plenty of avocado-lime sauce and season to taste with your favorite hot sauce.

STUFFED SWEET POTATOES WITH BEANS AND GUACAMOLE

Steps:

• Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
• Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
• Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
• Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
• Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
• Do Ahead
• Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.