ingredients needed
2 large sweet potatoes
1 can of drained black beans
3 tbsps. tomato salsa
Handful of fresh coriander
2 cloves minced garlic
1 tbsp minced chipotle peppers in adobo sauce
1/2 cup coconut yogurt
Jalapenos and corn chips to serve
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directions
Spray potatoes with olive oil and poke with a fork. Cook oven for about an hour, flipping occasionally.
On a medium heat pan, add black beans, cloves of garlic, chipotle peppers, salsa, and seasoning. Simmer for a few minutes and remove from heat.
Spray corn with olive oil and cook in air fryer or oven for 10 minutes.
Make corn salsa by combining tomatoes, corn, coriander and half the lime juice in a bowl.
For guacamole, mash avocado, add remaining garlic, lime juice, red onion, salt and pepper.
When potatoes are soft, slice in half and mash up the center. Top with Mexican black beans, corn salsa, guacamole, coconut yogurt, and jalapenos.
Serve with corn chips and fresh coriander.
