Yield: 2-4 servings

Ingredients

• 2 sweet potatoes

• 1½ cups cooked black beans (15-ounce can drained)

• 1 teaspoon smoked paprika or chili powder

• 1–2 tablespoons lime juice

• 1 ripe avocado, diced

• 1 pint cherry tomatoes, halved (optional)

¼ cup diced cilantro (optional)

Directions:

1. Turn on the oven to 375°F. Line a baking sheet with parchment paper.

2. Carefully slice the sweet potatoes lengthwise into flat, thin slabs between ¼ and ½ inch thick. Lay the sweet potato slabs out on single layer on the parchment paper. 

3. Bake the sweet potato for 20 minutes, flipping half-way through. Then turn the heat up to 425°F. Let the potato toast for another 5 to 10 minutes (or longer, depending how crispy you want your toast).

 

4. Add the black beans, smoked paprika, and lime juice to a small blender. Spread the blended black bean mixture over the sweet potato toast.

5. Top with avocado, cherry tomatoes, and/or cilantro.