I love sweet potatoes and can eat them in abundance. Pairing them with black beans and Mexican spices simply sings in my mouth.
When I stumbled upon this recipe I knew that I wanted to have some sort of version of it. So I did.
I nuked the potatoes in the microwave for about 6 minutes, just to get them started, because I got home a little late. Then I rubbed them with olive oil, poked them a few times, and baked then in the oven at 450F until they were soft, about 30 minutes. I wasn’t done the rest of the meal, so I turned it down to 325F, for about another 20 minutes, until they were extremely carmelized and creamy.
For the black beans, I used the same idea of taking advantage of the microwave, as I was simultaneously using a couple burners on the stove. I chopped up cherry tomatoes, fresh cilantro, and stirred in chili powder, cumin and salt, with 1 can of black beans. I nuked this mixture for 3 minutes.
I also threw together a quick “tofu sour cream”, but really changed it to more of a lovely, oniony topping. I pureed a box of firm, lite Mori-Nu silken tofu, and mixed with with about 1/3 cup chopped scallions (just the greens), about 3 to 4 tablespoons of freshly squeezed lemon juice, 1 1/2 tablespoons apple cider vinegar, salt, and a couple dashes of garlic powder. On a whim, this was a great addition.
Highly recommended! Unfortunately, no photo, but I plated it similarly to the original.