Chipotle Black Bean Stuffed Baked Sweet Potato

🧂 Ingredients

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 15-oz can low sodium black beans,

  drained and rinsed
• ½ teaspoon black pepper
• ½ medium red onion,

  finely diced
• 1 tablespoon lime juice
• ½ teaspoon sea salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ¾ cup raw cashews
• 2 cups boiling water
• ½ cup fresh cilantro
• ½ cup milk of choice,

  plus more as needed
• 3 tablespoon fresh lime juice

  (approx. 2 limes)
• ¼ large avocado
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• diced avocado
• cilantro

Instructions

• 1 Pre-heat oven to 425 degrees F.
• 2 Place the sweet potatoes on a lightly greased baking tray and bake for 55-65
  minutes or until a fork can easily be inserted into the flesh of the potatoes.
• 3 When the sweet potatoes have about 10 minutes left, heat the oil in a skillet
  [https://amzn.to/3tAtUTt?tag=wwwasweetpeac-20] over medium heat and then add in
  onion. Saute for 5 minutes until the onion begins to become translucent. Add in
  the spices stir and cook for an additional 3 minutes.
• 4 Add the black beans to the skillet
  [https://amzn.to/3tAtUTt?tag=wwwasweetpeac-20] and toss to combine. Continue to
  cook, stirring frequently, until the black beans are fully heated through. About
  5 minutes. Take off of heat and set aside.
• 5 Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the
  sweet potatoes open and shred the flesh from the skin so that the inside is
  mashed and easy to scoop out.
• 6 Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce
  on top of the 4 sweet potatoes.
• 7 Top with avocado and cilantro.

Nutrition Info