Loaded Black Bean Sweet Potato Boats

Sweet potatoes are becoming my obsession. I’ve made soups, muffins, gratins, chips, desserts. You name it, and I’ve probably tried it. After all the experimenting, I think I’ve finally come to love them in their purest form: soft, sweet, and baked.

These little bites were inspired by my desire to create a “nacho”-like dish using twice-baked potatoes. It was a natural idea to add the black beans.

It’s easy to make these Mexican-inspired bites.

Bake until soft. Split open and scoop out the insides. Then, add black beans or any other protein you like, and sprinkle on cheese. Then, pop them back into the oven for a quick warm-up, and you’ll have a delicious appetizer or vegetarian dish to share with your friends or to eat all by yourself. It’s your call.

Use non-dairy substitutes for the sour cream and cheese (such products from Daiya), or use guacamole.

These “boats” loaded with goodies are sweet, salty, and satisfying. With some chips and salsa, I had a few for lunch and was satisfied for hours.

They’d make a great take-along dish to barbecues, especially for vegan/gluten-free/vegetarian friends. They’re so simple, healthy, and full of flavor. The fact that they are portable is also a plus. Enjoy your snacking!

Ingredients

  • Five small sweet potatoes
  • One 15-ounce black bean can (drained and rinsed).
  • 1/4 cup grated Manchego (or other Mexican cheeses such as Cotija, Pepperjack or Cotija)
  • Avocado crema (as the original recipe is written, 1/4 cup light sour cream, 1/2 ripe avocado, & lime juice)
  • Fresh salsa, green onions, and cilantro (for toppings and dipping).

Instructions

  • Bake sweet potatoes directly on a baking rack in an oven set at 400 degrees F (204 C). This should take 40-45 mins or until the sweet potatoes are tender.
  • Make avocado crema in the meantime by combining 1/2 an avocado, 1/4 cup sour cream light, and a little lime juice. Mix until creamy and smooth. Refrigerate until the potato boats are ready.
  • Keep oven on, remove from oven, and let cool.
  • Cut sweet potatoes into halves and scoop out the insides. Leave about 1/4 to 1/2 inch to prevent them from becoming too fragile.
  • Use leftover sweet potatoes to make¬†sweet Potato Almond Butter Muffins¬†or another recipe.
  • Put sweet potato boats on a baking tray, face down. Fill with black beans. Sprinkle evenly with grated cheddar.
  • Put back into the oven to heat through. Remove when the cheese is bubbling and melted.
  • Remove from the oven and arrange onto a serving plate. Add salsa, avocado crema, and chopped green onions. Other toppings include guacamole and hot sauce.
  • The microwave or oven will reheat the food well.

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