Stuffed Sweet Potatoes with Beans and Guacamole

Ingredients

• •2 whole medium sweet potatoes
• •2 tablespoons melted virgin coconut or vegetable oil
• •1 teaspoon kosher salt
• •½ teaspoon cayenne pepper
• •½ teaspoon ground cumin
• •1 whole red onion
• •2 cloves garlic
• •1 can black beans
• •¾ cup vegetable broth
• •1 whole avocado
• •3 tablespoons chopped cilantro
• •2 tablespoons fresh lime juice
• •2 cups baby spinach
• •1 ounce crumbled queso fresco
• •1 serving tortilla chips

Cooking Instructions

1. 1.

   Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.

   25 min

2. 2.

   Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.

   10 min

3. 3.

   Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.

   5 min

4. 4.

   Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.

   1 min

5. 5.

   Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.

   5 min

6. 6.

   Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.