Hello everyone!!! It’s May 12th already… can you believe it?! I can’t. Though it makes me happy to finally be in the clear from snow and freezing weather, it scares me to think how fast the time is flying by! Only solution: eat a wonderful dinner and say ahhhh (:
For cinco de mayo (yes a couple weeks ago oops) I thought I would spice things up a bit, literally. I started with a baked garnet yam and then topped it with some south of the border flavors like black beans, cumin, chili powder and avocado! The result was a lovely and delicious protein packed meal that definitely satisfied my tired mind; all I’ve been doing is studying for my final. One more day of classes… one more day of classes… Oh wait, I have summer classes, don’t I…
South of the Border Yam
Serves 2
2 medium-small garnet yams (or any orange sweet potato variety)
1 can black beans
2/3 cups salsa (I used a hot chipotle salsa)
1/4 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. chili powder
Directions:
In a preheated 400 degree oven, bake the potatoes for 45-50 minutes.
Meanwhile, in a small saucepan, combine the rest of the ingredients. Cook over medium heat until well combined and hot.
Pour about 1/3-cup over the sweet potatoes and top with avocado. Yum!
I meant to top it with some pico de gallo and cilantro as well, but I have a terrible memory (:
