Southwest Black Bean Dip



2 medium organic sweet potatoes, cubed with the skin on
Avocado oil non-stick spray
1/4 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1 ripe avocado
1/4 cup olive oil
1 lime, juiced
1/4 tsp salt
2 cloves garlic
1, 15 oz can black beans, rinsed and drained
1/4 tsp salt
1/2 tsp chili powder
1/4 cup red onion, finely chopped
1 cup corn (frozen)


Preheat your oven to 375 degrees and take out a baking sheet.
After chopping your sweet potatoes, place them on the sheet and spray with avocado oil. Sprinkle with 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp salt and toss to make sure they are all coated! Pop into the oven for 20 minutes until soft and slightly browned.
Bring a small pot to boil on the stove top and add the corn and cook according to packaged directions. This will only take a few minutes!
While waiting, make the avocado sauce by combining the avocado, lime, salt, garlic and olive oil in a blender and process until smooth. Set aside.
Drain and set the corn aside once it is does cooking.
In a bowl, combine the rinsed black beans, corn, onion and roasted sweet potatoes. Add 1 tbsp of the avocado sauce at a time until the mixture is well coated.
Save the extra sauce, it is good on almost anything! My shrimp fajitas or used as a salad dressing.

recipesAli BourgerieComment