Ingredients
(serves 4 or makes leftovers!)
- 4 sweet potatoes
- 1 can black beans
- 1 bag frozen yellow corn
- 1 yellow onion
- 1 quart of cherry or grape tomatoes
- Vegan sour cream (I love the Kite Hill brand!) or regular if you’re not DF, to taste
- Salsa, to taste
- Fresh cilantro, to taste
Directions
- Wash your sweet potatoes well and then poke them several times with a fork to allow air to escape while roasting.
- Roast the sweet potatoes in the oven on 400 degrees F for about 45 min or until soft.
- While the sweet potato is roasting, prep the rest of your ingredients.
- Dice and sauté the onion, or use any pre-prepped caramelized onion you may have in your fridge.
- Heat the black beans on the stovetop over low heat.
- Cook the corn on the stovetop or microwave in a microwave-safe glass bowl with water. Please do not microwave in the plastic bag!! Avoid those microplastics when you can.
- Wash and half the tomatoes.
- Wash and chop the cilantro.
- When the sweet potatoes are soft with a fork easily sticking into them, remove from the oven. Add each to a plate and slice in half to open. Stuff them full of all the other ingredients (some overflow will happen, don’t sweat it!) and enjoy!
- P.S., if the plated version is too messy for you, just scoop the sweet potato into a bowl, add the toppings, and enjoy as a bowl!
