Loaded Sweet Potatoes With Chili Black Beans
These loaded sweet potatoes are split open, then piled with chili-seasoned black beans, cooling dollops of mashed avocado, yogurt, and more.
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Cooking tools:
- Baking sheet
- Aluminum foil
- Fork
- Skillet
- Wooden spoon
- Paring knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Mixing bowl
- Oven
- Stove
- Plate
Ingredients
- 4 medium sweet potatoes (about 7 ounces each)
- 2 tablespoons olive oil
- 1/2 cup (about 3 1/2 ounces) diced yellow onion
- 2 cloves garlic, minced or finely grated
- One (15-ounce) can low-sodium black beans, drained and rinsed
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, divided
- 1 pinch cayenne pepper, plus more to taste
- 1/4 cup water
- 1 medium ripe avocado, pitted and peeled
- 1 teaspoon fresh lime juice
- 1/4 cup plain yogurt or sour cream
- 1 medium radish, cut into matchsticks
- 1/4 cup fresh cilantro leaves
- 1/4 cup pickled jalapeños
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