Those of you sweeties paying attention may notice a trend going on here of Tex-Mex with a twist. Now if you have a problem with this, I am not sorry what so ever. I love it. It is delicious. It is mostly nutritious. It is also fairly easy. It is easy to make for one or ten people. All these things are really high on my list of reasons to make a recipe.
Now again, I feel silly calling this a recipe but at the request of Laura I am writing this one down for reference. So settle in kids, grab a plate, a movie, and maybe a margarita. Enjoy!
4 medium sweet potatoes or yams
2 tbsp coconut oil
2 tbsp taco seasoning
1 can black beans rinsed and drained
1 cup shredded cheese (or cheese product – I used Daiya cheddar shred)
1/2 cup salsa
1/4 – 1/2 cup sour cream (real of non-dairy)
2 green onions, chopped
2-3 tbsp cilantro, diced
1/2 lime quartered for juice
Preheat oven to 375 degrees Fahrenheit. Spray two baking sheets with non-stick spray. Cut the sweet potatoes in half and then slice into rough 1/4 inch pieces so you have long, flat fries. In a medium sized bowl, toss the sweet potatoes, coconut oil, and taco seasoning. I use my hands for this part so the coconut oil melts. Place sweet potatoes onto the baking sheets with space between each piece. Bake for 15 minutes, turn over, and bake for another 10-15 minutes till browned on both sides.
Group the baked sweet potato fries into four equal piles. These can overlap but should be relatively flat so you can top them evenly. Sprinkle one quarter of shredded cheese (product) and black beans over each grouping of potatoes. Bake for another 5 minutes or until the cheese is melted and starting to bubble. Slide each pile onto a plate. Top each pile with one quarter of the scallions, cilantro, and lime juice. Add sour cream and salsa to taste.
*Betty note – I prefer about 3 tablespoons salsa to 1 tablespoon sour cream (product). But now that I think of it the avocado cream would be a wonderful swap.
Love and variations,