Loaded Baked Sweet Potatoes with Chili Black Beans

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These sweet potatoes make a hearty vegetarian meal that is loaded with nutrition and flavor. A simple can of black beans is spiced up with chili powder, garlic and onions then dolloped on top of the baked sweet potatoes. Everything is then topped with smashed avocado, yogurt, pickled jalapenos, radishes and cilantro leaves. Yum!

MAKES: 2 Servings
PREP/COOK TIME: 30 Minutes

INGREDIENTS

  • 2 medium sweet potatoes

  • 2 tablespoons extra virgin olive oil

  • 1/2 onion, diced

  • 3 cloves garlic, minced

  • 1 can low sodium black beans, drained and rinsed

  • 2 teaspoons chili powder

  • 1/2 teaspoon cumin

  • 3/4 teaspoon sea salt

  • 1 pinch cayenne pepper, or mote to taste

  • 1/4 cup water

  • 1 medium ripe Haas avocado, pitted and peeled

  • 1 tablespoon fresh lime juice

  • 1/2 cup plain nonfat Greek yogurt

  • 2 radishes, cut into matchsticks

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup pickled jalapenos

 DIRECTIONS

  1. Position a rack in the middle of the oven and heat to 425 degrees. Line a rimmed baking sheet with aluminum foil.

  2. Using a fork, prick each potato in several places, then place them on the baking sheet and bake for about 30 minutes. Flip the potatoes over and continue to bake for an additional 15 to 20 minutes, or until softened.

  3. Meanwhile, in a medium skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook for 30 seconds more. Stir in the black beans, chili powder, cumin, 1/4 teaspoon salt and the cayenne pepper. Add the water and cook until most of the water has evaporated but the mixture remains a bit saucy, about 3 to 4 minutes. Add more water if wanted. Remove from heat but keep warm.

  4. In a small bowl, mash the avocado with the lime juice and 1/4 teaspoon salt.

  5. To serve, using a paring knife, slice each potato in half lengthwise and score the insides. Place potato halves cut side up on plates and sprinkle with remaining salt. Top each with bean mixture, avocado mash and a dollop of yogurt. Top with the radishes, cilantro and jalapeno and serve.

 
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Main DishesFabio AlmeidaComment