We're at the cabin, so lots of meals are off the cuff and based on "what's left." Here's what we came up with for tonight.
Serves: 4 | Time: ~1 hr
4 sweet #potatoes
1/2 tbsp oil (I used EVO)
1 bell pepper (I used green)
1 yellow onion, diced
1 jalapeno, diced
3 cloves garlic, minced
1 can no salt added black #beans
1 can no salt added diced #tomatoes
Taco seasoning, to taste (I used about 1 tbsp)
Cilantro, for garnish
Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.
About 10 minutes before the potatoes are done, make your black bean topping. Heat olive oil in a medium pot over medium heat. Add bell pepper, onion, jalapeno, and garlic. Sautee for 6-8 minutes. Add beans, tomatoes, and seasonings. Heat through. Reduce heat to low until your potatoes are ready.
Plate cooked potatoes and slice them in half. Smother with the black bean topping and some cilantro. Enjoy.