TexMex Loaded Sweet Potatoes
September 17, 2019
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
Hearty and filling, this sweet and savory dish is full of classic TexMex flavor. It’s loaded with heart- and gut-healthy fiber, protein, antioxidants, vitamins, and minerals.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 2 Servings
Ingredients
2 medium organic sweet potatoes, baked
1 12 oz.-can organic low-sodium garbanzo or chili beans
1 small organic red bell pepper, seeded and chopped
1 small organic onion, chopped
2 cloves organic garlic, minced
1 avocado, peeled, pitted and diced
1/2 small organic lime, cut into wedges
1/2 cup organic salsa (no sugar added)
Optional: full-fat organic grass-fed sour cream (if not dairy intolerant)
Directions
1Preheat oven to 425°F.
2Poke several holes on both sides of the sweet potatoes with a fork, then place on a baking sheet lined with parchment paper or foil in hot oven for about 45 minutes or until tender.
3While the sweet potatoes are baking, combine the beans, salt, and spices in a medium saucepan until steamy, and keep warm.
4Heat a large saute pan over medium heat and coat with olive oil.
5Add the chopped peppers, onions, and garlic, then season with a dash of black pepper and sea salt.
6Continue cooking until the onions are translucent and the peppers are softened.
7Remove sweet potatoes from the oven, and slice each one lengthwise most of the way through.
8Then load them up with warm beans, veggies, and don’t skimp on the toppings!
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