Mexican Loaded Sweet Potatoes
 
 
A quick and filling vegetarian dinner that is full of flavor!
By:
Serves: 4
Ingredients
  • 4-6 sweet potatoes
  • 2 Tbsp olive or coconut oil
  • 1 onion, chopped
  • 1 zucchini. diced
  • 1 bell pepper, diced (red, orange or yellow)
  • 3 garlic cloves, minced
  • ¾ tsp salt
  • 1 tsp tomato paste
  • 2-3 tsp Mexican/Taco Seasoning*, recipe follows
  • 1 can black beans, drained and reserve liquid
  • optional toppings-- feta/cotija cheese, jalapenos, radishes, guacamole, sour cream
  • MEXICAN SEASONING:
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • ½ tsp garlic
  • FOR THE PICO**:
  • 2 large tomatoes
  • 2 Tbsp onion, diced
  • ½ small garlic clove, minced
  • ½ lime, juiced
  • handful of cilantro
  • salt, to taste
Instructions
  1. Prick sweet potatoes once or twice with a fork and bake on 400 degrees for 45-60 minutes, until a fork can easily pierce through the sweet potato.***
  2. Make the pico: Slice tomatoes in half, pull out extra liquid and seeds and toss, then diced the tomatoes up. Add in the rest of the ingredients for pico and set aside.
  3. Heat a large saute pan with the oil and then add the onions, zucchini, bell pepper, garlic, and salt. Cook 5-10 minutes until onions are translucent and zucchini is tender.
  4. Stir in the tomato paste, then add the drained beans, seasoning, and 3 Tbsp of the bean liquid.
  5. Let it simmer for 5 minutes, then taste and add more salt/seasoning if needed, and more bean liquid to make it more saucy, if desired.
  6. To assemble: Slice sweet potatoes in half, lightly sprinkle with salt and pepper, then add the bean and veggie mixture, and top with the pico and any optional toppings.
Notes
*If using storebought, make sure you check if there is salt already added, and decrease the salt in the recipe if there is. To make the mexican seasoning mix, I usually double or triple the recipe and keep it in an empty spice container.

**Need to save time? Use a storebought pico or salsa

***Alternately, if short on time, prick and pop them in the microwave! This takes the cooking from 60 minutes to oh, about 6. ;) Cook it for 5 minutes first, then see how soft they are and add more time from there. They should not need more than 10 minutes total (mine are done in 6-7 minutes). The skin wont be as good as it is when baked, but seriously, sometimes the time difference is all that matters. ;)
Recipe by Honey on my Spoon at https://www.honeyonmyspoon.com/?p=161