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Baked Sweet Potato with Black Beans and Avocado

Make baked sweet potato with black beans and avocado, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 3 steps

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Baked Sweet Potato with Black Beans and Avocado, plated and ready to serve. — The finished recipe. Baked Sweet Potato with Black Beans and Avocado

Ingredients 1 to 6 for baked sweet potato with black beans and avocado arranged separately on a dark worktop. — Ingredients 1 to 6. 300 g Sweet potato (Raw, peeled weight.). 150 g Black beans, tinned and drained (Drained weight.). 60 g Tomato salsa. 50 g Avocado (Flesh only. Half a medium avocado is about 70 g.). 20 g Pickled jalapeños. A pinch Ground cumin

Ingredients 7 to 8 for baked sweet potato with black beans and avocado arranged separately on a dark worktop. — Ingredients 7 to 8. A squeeze Lime juice. A few leaves Fresh coriander

Baked Sweet Potato with Black Beans and Avocado, preparation step 1: Prick the sweet potato and bake at 200°C for fifty minutes, until it has slumped and the skin has started to caramelise where the juice leaks. — Step 1. Prick the sweet potato and bake at 200°C for fifty minutes, until it has slumped and the skin has started to caramelise where the juice leaks.

Baked Sweet Potato with Black Beans and Avocado, preparation step 2: Warm the beans in a small pan with the cumin, a splash of water and a pinch of salt for three minutes, crushing some against the side. — Step 2. Warm the beans in a small pan with the cumin, a splash of water and a pinch of salt for three minutes, crushing some against the side.

The finished baked sweet potato with black beans and avocado. — Step 3. Split the potato and fill it with the beans, then the salsa, the avocado in slices, the jalapeños and coriander. Lime over everything.

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