Serves: 4 This Mexican-inspired vegetarian baked sweet potato recipe is loaded with zesty black beans, Panela cheese, salsa and a dollop of smashed avocado.
INGREDIENTS:
¼ cup Rizo Bros Panela Cheese
1 Avocado
15 oz can Black Beans
¼ cup Cilantro
16 oz frozen Corn (thawed)
2 tsp Garlic Powder
1 Tbsp Green Onions
2 tsp Lime Juice
2 tsp Onion Powder
½ Red Onion (diced)
6 Cherry Tomatoes (halved)
4 Sweet Potatoes
¼ cup Salsa
1 tsp Cumin
1 tsp Chili Powder
Salt and Pepper (to taste)
PREPARATION:
Roast sweet potatoes in a 350 degree oven for 25 minutes or until the potatoes are fork tender.
In a saute pan, add black beans, corn, cilantro, garlic powder, onion powder, lime juice, red onion, cumin, chili powder, salsa, salt and pepper. Saute until heated through.
Top cooked sweet potatoes with black bean mixture and garnish with Rizo Bros Panela Cheese, green onions, cherry tomatoes and smashed avocado.
