A savory, zesty black-bean-tomato-corn combination tops hot-from-the-oven candy potatoes on this recipe from Two Spoons meals blogger Hannah Sunderani. Drizzle along with your favourite scorching sauce or salsa, and high with loads of avocado for the right meal.
What you want:
For the potatoes:
4 candy potatoes
1 tablespoon plus 2 teaspoons olive oil, divided
1½ cups black beans
1 cup cherry tomatoes, chopped
½ cup corn kernels
½ cup cilantro, chopped
¼ cup diced purple onion
1 clove garlic, diced
½ lime, juiced
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon purple chili flakes
For the guacamole:
1 avocado
2 teaspoons lime juice
¼ teaspoon salt
For the bitter cream:
⅓ cup coconut yogurt
½ teaspoon lime juice
¼ teaspoon salt
What you do:
- Preheat oven to 400 levels. Utilizing a fork, poke small holes in candy potatoes all the way in which spherical, about 1-inch aside. Line a baking tray with parchment paper, and calmly coat candy potatoes with 1 tablespoon oil. Place in oven and bake for 40 minutes to 1 hour, or till fork tender.
- In a bowl mix black beans, tomato, corn, cilantro, purple onion, and garlic. Drizzle with lime juice and remaining oil. Sprinkle with salt, pepper, and chili flakes. Combine to mix.
- For the guacamole, in a small bowl, mash avocado, lime juice, and salt till nicely mixed.
- For the bitter cream, in a separate bowl combine coconut yogurt, lime juice, and salt.
- Lower candy potatoes in half and high with black bean combination. High with guacamole and drizzle with vegan bitter cream. Serve heat.