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Black Bean Sweet Potato Nacho Boats

Print Recipe
Servings 2

Ingredients
  

Sweet Potatoes

  • 2 medium sweet potatoes
  • 1 tbsp coconut oil

Black Beans

  • 1 395 ml can of black beans
  • 2 cloves garlic, thinly sliced
  • 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cayenne
  • 1/4 cup vegetable broth, chicken broth, or water
  • 2 tsp coconut oil

Optional Toppings:

  • fresh cilantro, green onions, feta cheese, pickled jalapenos, yogurt, chipotle crema, lime crema, sour cream

Instructions
 

Roast the Sweet Potatoes

  • Preheat the oven to 425 F. Prepare a parchment lined baking sheet. Wash sweet potatoes well. Cut off any dark/rough spots, and leave the rest of the skins intact. Halve the sweet potatoes, lengthwise.
  • Add sweet potatoes to the baking sheet, and coat well with coconut oil. Season generously with salt and pepper. Roast potatoes for 40-60 minutes, until very tender. The skin should look shrivelled, and a fork will prick easily through the potatoes. The cook time will vary largely on the size of the potatoes. Larger potatoes can take quite a while to soften up.

Cook the Black Beans

  • In a medium pot, heat coconut oil over medium heat. Add the garlic, smoked paprika and cayenne. Cook for 3-4 min, stirring often, until the spices are fragrant and the garlic is turning golden-brown.
  • Add black beans (can liquid include) and broth/water. Season generously with salt and pepper. Bring to a simmer over medium high heat. Cook for 6-8 min over medium-low heat, until most of the liquid has evaporated and the beans are saucy and glossy! While they cook, I like to use a wooden spoon to smash some of the beans into a rougher texture.

Serve!

  • Plate the potatoes, skin side down. Generously spoon over hot black beans. Sprinkle with any or all of the suggested toppings. Dig in!