Loaded Sweet Potatoes with Black Beans
~50 min, serves 4
Ingredients:
- 2 medium sweet potatoes
- 1 tbsp olive oil
- salt and pepper
- 1c cooked black beans (if canned, rinsed and drained)
- 1c shredded cheddar cheese
Directions:
Heat the oven to 425 degrees. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Remove from oven, turn over, and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes.
Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.
from: https://cooking.nytimes.com/recipes/1019600-loaded-sweet-potatoes-with-black-beans-and-cheddar