Loaded Black Bean Sweet Potato Boats
Loaded sweet potato boats with black beans, manchego cheese, salsa, onion, and simple avocado crema.
Ingredients
- 5 small sweet potatoes
- 1 15-ounce can black beans ((drained and rinsed))
- ~1/4 cup grated Manchego or other Mexican cheese ((such as Cotija or Pepperjack))
- Avocado crema ((as original recipe is written, 1/4 cup light sour cream, 1/2 ripe avocado, & lime juice))
- Fresh salsa, cilantro, and green onion ((for topping and dipping))
Instructions
- 1
Bake sweet potatoes in a 400-degree F (204 C) oven directly on the baking rack for 40-45 minutes or until tender to the touch.
- 2
In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth (amounts as original recipe is written // adjust if altering batch size). Refrigerate until potato boats are ready to serve.
- 3
Remove from oven to cool to the touch, but leave oven on.
- 4
Carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave ~ 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
- 5
Reserve leftover sweet potato for sweet potato almond butter muffins, or another recipe of your choice.
- 6
Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.
- 7
Pop back in oven to warm through and remove when cheese is melted and bubbly.
- 8
Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.
- 9
Will reheat well the next day or two in the microwave or oven.
Nutrition Facts
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