Source: I Love Vegan | Serves: 4 | Time: 40 min
Changes: ditched the lentils
1 small sweet potato, baked
1 tbsp chipotle infused EVO (Tubby Olive brand)
1 cup chopped #BellPepper
1/2 cup red onion, chopped
3 cloves garlic, minced
¾ cup black #beans, drained
1/2 tsp salt
1 tsp chili powder
1–2 cups shredded #lettuce
1/4 cup red onion, finely chopped
1 avocado, sliced
1/2 cup fresh or canned #corn
2 tbsp fresh cilantro
1–2 tbsp lime juice
Preheat to 400F. Clean the skin under running water before pricking 5-7 times with a knife or fork. Place a baking sheet and bake until tender (25-35 minutes for a small potato.)
Heat 1 tbsp olive oil over medium high heat. Add the chopped peppers, red onion and garlic. Cook, stirring often until onion is nearly tender.
Add the lentils, black beans, sweet potato, chili powder and salt. Stir to combine and cook for 3-5 minutes or until nice and hot.
Scoop 1+ cups of the lentils/black bean base into a bowl.
Top generously with 1/2 cup or more of shredded lettuce, 1/4 of an avocado, 1/4 cup fresh chopped tomato, 2 tbsp corn, 2 tbsp green or red onion, and a sprinkle of cilantro and lime juice.