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The perfect blend of sweet and savory! This loaded Mexican sweet potato is a vibrant, flavorful meal-in-one: you’ve got the creaminess from the avocado, bite from the onions and scallions, and the juiciness of the tomatoes. It's super filling and technically "healthy" since it's all veggies, so eat as much as you want. If you’re looking to take this up a notch, crunch up some tortilla chips over the top - you really can’t go wrong!
1 medium sweet potato
½ cup drained, rinsed black beans
2 teaspoons olive oil or vegetable oil
1 teaspoon chili powder (or ¼ teaspoon each ground cumin, onion powder, garlic powder, and paprika)
¼ teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
½ cup shredded cheddar cheese, plus more if you want
2 tablespoons sour cream or yogurt
1 tablespoon lime or lemon juice
¼ cup diced avocado
¼ cup diced tomato
1 scallion, diced, plus more for garnish
A sweet & spicy twist on a classic to ring in the weekend (or the end a looong work day)!
Let your blender do the heavy lifting here.
Rich, tomato-y, and meltingly tender, inspired by my late mom's recipe.
