With the all the chilly weather as of late, I can't help but dream of being back in Mexico as my hubby and I were a little over a month ago for my baby brother's destination wedding. The food there was amazing and let me tell you, some of those dishes really turned up the heat! In honor of Mexican cuisine and all of it's flavors, today I am sharing with you one of my favorite, go to vegetarian dishes that is loaded with veggies, protein and fiber! You can keep this dish mild or add as many jalapenos as you want to spice it up! Either way, I know you're going to love it and be whisked away to warmer weather and sunshine! Enjoy!
4 medium sweet potatoes
1 15. oz. can of organic black beans (drained)
1 15. oz. can of organic corn kernels (drained)
1 cup of organic diced tomatoes
1 large rip avocado
4 jalapenos (optional)
1/2 tsp of pink Himalayan salt
1/2 tsp of ground cumin
1/2 tsp of garlic powder
1/2 tsp of chili seasoning
Preheat your oven to 400 degrees and then bake your sweet potatoes for thirty minutes or until softened. Then in a medium sauce pan cook the black beans, corn and salt, cumin, garlic and chili seasoning together on medium heat for twenty minutes. Then turn off the heat, put on a lid and allow the seasonings to simmer. Lastly, dice your tomatoes, avocado, and jalapenos (if desired). Remove the sweet potatoes from the oven and allow them to cool for a five to ten minutes, dice them in half and then assemble the toppings (in no particular order) and then enjoy!