Baked Sweet Potatoes with Black Beans



4 small sweet potatoes


2 tbsp. olive oil


1 large onion


1 large red pepper


4 cloves garlic


1 tsp. cumin


Salt to taste


4 fresh plum tomatoes


Two 15 oz. cans black beans




Avocado Salad Ingredients:


1 small avocado


slices of red onion


Juice of 1 lime


4 Tbsps. of sweet bell pepper


1 Tbsp. olive oil


Salt to taste


Few sprigs cilantro chopped




Preheat oven to 350 degrees. Prepare foil covered baking sheet.


Scrub sweet potatoes well, prick with a fork and place on baking sheet. Bake in preheated oven until potato yields to gentle pressure, about 35-50 minutes.


Meanwhile, prepare bean topping. Heat 2 tbsp. olive oil. Sauté onions until golden brown. Add peppers, garlic and cumin and stir ingredients. Allow to cook for 2 minutes. Add diced plum tomatoes and stir. Add black beans and mix well, cook until warmed through. Season to taste and keep warm.


Prepare avocado salad. Peel and dice one small, ripe avocado. Place into bowl with red onion, fresh chopped cilantro (optional), diced red pepper and lime juice. Season to taste with sea salt.


When sweet potatoes are cooked. cut a slit along top length-wise and push ends inward to form a pocket. Place serving of bean mixture into pocket. Serve avocado salad on the side.

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