VEGAN MEXICAN-STYLE BLACK BEAN LOADED SWEET POTATOES

Okay these Mexican black bean loaded sweet sweet potatoes are my favourite recipe of 2022 so far. They’re kind of like nachos, but with a vegan twist. Made simply with sweet potatoes, spicy black beans, heaps of guacamole and some creamy coconut yogurt. Each homemade, air fried (or oven baked) potato is loaded with delicious Mexican flavours… and pretty healthy too. They make the perfect weeknight dinner that can double as lunch for the next day.

The weather has been chaotic here in Queensland lately. Hence why my posts have been a bit irregular. The sunshine state has become the rainfall state! It has been raining non-stop, which has lead to extensive flooding throughout my suburb and those surrounding me, as well as much of Queensland and northern NSW. I’m fortunate enough to live on a slight hill so thankfully I wasn’t affected, but loads of people have sadly lost their homes. In times like this, all you need is comfort food.

In my house we’ve been craving a cozy meal that is full of flavour and good for us too. Enter my new favourite go-to vegan meal – Mexican Black Bean Loaded Sweet Potatoes.

Honestly these are SO GOOD.

Start with the potatoes. You can bake these however you like. I prefer the air fryer because it’s a bit quicker, but the oven is great too. Don’t forget to prick with a fork before you start cooking them. When they are done, slice in half and use a fork to mash up the centre.

While the potatoes are baking, make all of the delicious toppings. The black beans are super simple but they are key. All of the flavour is in the beans. First drain the can then heat in a pan along with salsa, chipotle peppers in adobo sauce, minced garlic and taco seasoning. I just had a pre-made taco seasoning in my pantry but if you want to make it from scratch it’s just paprika, cumin, garlic powder, onion powder and chilli powder. The beans won’t need very long, a few minutes.

I like to include a corn and tomato salsa on top which is so easy. While the potatoes are baking, add a cob of corn in with them for about 10 minutes. Then combine the corn with some diced tomato and lime juice and voila! A delicious and fresh topping to balance out the spicy beans.

Guacamole is also a must and so easy as well. Just mash together avocado, garlic, lime juice, red onion and coriander. I also like to top mine with some coconut yogurt. It adds a nice creaminess to the dish. If you aren’t vegan you can totally use greek yogurt or sour cream instead.

Then simply top with some more fresh coriander and jalapeños and they’re ready to be enjoyed!

For more vegetarian options:

• Creamy Vegan Tikka Masala
• Crispy Black Bean Tacos with Creamy Lime Coriander Sauce
• Sun-dried Tomato Pesto Alla Vodka Pasta
• 5 Minute Spicy Peanut Noodles
• Roast Pumpkin and Caramelised Onion Pizza
• Peanut Noodle Bowl with Honey-roasted Sweet Potatoes

If you give these black bean loaded sweet potatoes a try, be sure to let me know. I love hearing from you guys!