Yields 2 to 4 servings
I specifically make my Loaded Sweet Potatoes when I have extra Bean and Corn Salad (see page 73) leftovers, and that combination is shown in the photo. But when you want your sweet potato fix and you don’t have those leftovers, the simple bean topping in this recipe will do the trick.
Ingredients:
1 (15-ounce) can black or pinto beans, drained and rinsed
1 (15.25 ounce) can unsalted corn, drained and rinsed
¾ cup canned diced tomatoes
¼ cup chopped green onion
2 teaspoons ground cumin
Salt and pepper, to taste
2 microwaved sweet potatoes, cut in half (see page 238)
Optional Garnishes:
1 batch Tempeh Bacon, chopped (see page 250)
Dollop of vegan sour cream
Guacamole (see page 92)
1 tablespoon minced cilantro
½ cup salsa
Directions:
1. In a large bowl, combine the beans, corn, tomatoes, green onion, cumin, salt, and pepper.
2. Place the sweet potatoes on a plate. Using a spoon, mash the insides of the sweet potatoes while still leaving them in their skins.
3. Top the sweet potatoes with the bean mixture.
MY TIPS:
