What could be better than a piping hot sweet potato? One that’s fully loaded with zesty Southwestern flavors, that’s what! This easy plant-based recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking tics all the boxes and is sure to become a fast family-favorite.
What you need:
1 sweet potato
½ avocado, mashed
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ cup canned black beans, drained and rinsed
½ cup frozen corn, thawed
¼ cup salsa
Salt and pepper
What you do:
- Using a fork, pierce sweet potato multiple times. Place on a paper towel or microwave-safe plate and microwave for 8 to 10 minutes, or until cooked through.
- Cut the sweet potato in half lengthwise, and then, with the flesh facing up, cut a slit lengthwise down the middle of each half. Use two forks to split open the halves to create pockets.
- Into a small bowl, mash the avocado with cumin…