FIT Hits the PAN Friday – Loaded Black Bean Sweet Potato Boats

I stared at this recipe for about a week before I got to it and never actually read all the ingredients. I find myself starting recipes without reading through them all the way quite a bit lately…I must get that from my mother :). I did not have any sour cream since we still have not jumped back into eating a lot of dairy, so I topped the potatoes with diced avocado instead. I also substituted shredded low fat Mozzarella for the Manchego. I recommend using the Manchego; the smokiness will provide more flavor to the dish. I plan on making these again the correct way so I can get the full experience! However, even with the substitutions it is a terrific recipe and super easy! Enjoy!

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins

Loaded sweet potato boats with black beans, manchego cheese, salsa, onion and simple avocado crema.

Author: Minimalist Baker – Check out the rest of this site if you have some time; she is an amazing food photographer!
Recipe type: Entree, Appetizer
Cuisine: Vegetarian, Gluten Free, Mexican
Serves: 3-4

Ingredients

  • 5 small sweet potatoes
  • 1 15 ounce can black beans, drained and rinsed
  • ~1/4 cup grated Manchego or other Mexican cheese (such as Cotija or Pepperjack)
  • Avocado crema (1/4 cup light sour cream, 1/2 ripe avocado & lime juice)
  • Fresh Salsa, Cilantro and Green Onion for topping and dipping.

Instructions

  1. Bake sweet potatoes in a 400 degree oven directly on the baking rack for 40-45 minutes or until tender to the touch.
  2. In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth. Refrigerate until potato boats are ready to serve.
  3. Remove from oven to cool to the touch, but leave oven on.
  4. Carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave ~ 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
  5. Reserve leftover sweet potato for sweet potato almond butter muffins, or another recipe of your choice.
  6. Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.
  7. Pop back in oven to warm through and remove when cheese is melted and bubbly.
  8. Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.
  9. Will reheat well the next day or two in the microwave or oven.
Nutrition Information
Serving size: 1 sweet potato boat Calories: 157 Fat: 5 g Carbohydrates: 23 g Sugar: 0 g Sodium: 44 mg Fiber: 4.6 g Protein: 4.8 g
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5 thoughts on “FIT Hits the PAN Friday – Loaded Black Bean Sweet Potato Boats

  1. This is my favorite lunch – actually it will be what I’m having in just a little while haha I’m not a cheese person, but I love adding fresh veggies like kale and spinach to it.

  2. Pingback: FIT Hits the PAN Friday – Yellow Split Pea and Sweet Potato Soup | Life, Love & Lima Beans

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