Baked Sweet Potato Mexican Style

serves 2 people

Preheat the oven to 200 degrees. With a fork pinch the sweet potatoes several times and then put them into the oven as they are for about 40 min. or until done.

Guacamole

Prep time: 5 min.

Ingredients

1-2 avocados

1/2 onion chopped

handful coriander

1/2 green chili, chopped

1/2 lime

salt to taste

Pico de Gallo

Prep time: 5 min.

Ingredients

1 large tomato finely chopped

1/2 onion chopped

handful coriander

1/2 green chili, chopped

1/2 lime

Refried Black Beans

Prep time: 5 min., Cooking time 40-50 min

Ingredients

pre-soaked black beans (I usually make a bigger batch, so about 2 cups)

1 onion chopped

1 heaping tbsp dried coriander

enough water to cover the beans

salt + pepper to taste

1 tsp chili powder or to spice level

1 tbsp paprika powder

2 tbsp tamari sauce

1 green chili chopped

Instructions

1. Pre – soak beans for at least 8 hours.

2. In a big pot add beans and enough water to cover the beans, bring to a boil, then turn down to a simmer and cook for 40-50 min. or until beans are done.

2. In a big pot add all other ingredients except beans and water. Stir until fragrant over medium heat, then add beans and some more water and cook until you get a nice fragrant bean paste.

Cashew Sour Cream

I’m also not a big fan of anything cashew based (except cashewgurt) because 1) it’s too dense for me and 2) it just tastes like cashews 😉 But for the sake of recreating this poutine, I wanted to try out a cashew sour cream. And it actually tastes pretty darn close to sour cream. Loved it!

Prep time: 5 min.

Ingredients

1/2 cup cashews

a good squeeze  lime juice

1/4 cup filtered water

1 tbsp APCV

salt + pepper

Instructions

1. Presoak the cashews for at least 1-2 hours.

2. Then just mix everything together in a blender.

Finally just cut the baked sweet potatoes open and load them with all things mexican. = Heaven on earth, lemme tell you!

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