# What You'll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
→ Chipotle Black Beans
05 - 1 tablespoon olive oil
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 chipotle pepper in adobo sauce, minced
11 - 2 cans (15 ounces each) black beans, drained and rinsed
12 - 1/2 cup vegetable broth
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - Juice of 1/2 lime
→ Zesty Tomato Salsa
16 - 2 medium ripe tomatoes, diced
17 - 1/2 small red onion, finely diced
18 - 1 jalapeño, seeded and minced
19 - 1/4 cup fresh cilantro, chopped
20 - Juice of 1 lime
21 - 1/4 teaspoon salt
→ Garnishes
22 - 1 avocado, sliced
23 - Extra cilantro, chopped
24 - Lime wedges
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pierce sweet potatoes several times with a fork. Rub with olive oil, salt, and pepper. Place on baking sheet and roast for 35-40 minutes until tender.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened. Add garlic, cumin, smoked paprika, and chipotle pepper. Cook for 1 minute until fragrant.
03 - Add black beans, vegetable broth, salt, and pepper to the skillet. Simmer for 8-10 minutes, mashing some beans with a spoon to achieve a thicker texture. Stir in lime juice and keep warm.
04 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss well and set aside.
05 - Split roasted sweet potatoes open lengthwise. Fluff the flesh with a fork to create texture.
06 - Spoon chipotle black beans over each split sweet potato. Top generously with tomato salsa. Add avocado slices, extra cilantro, and lime wedges if desired. Serve immediately.
