I think of this as one of the most compact — and satisfying dinners — I prepare for myself. Add a green salad, and it's a well-rounded meal. Other additions to the beans could include a handful of fresh or frozen corn or some chopped spinach or chard.
1 sweet potato, scrubbed
2 tablespoons olive oil
1/2 medium onion, chopped
1 small tomato, chopped
1 cup black beans
1 tablespoon lime juice
1/2 avocado, sliced lengthwise
Preheat oven to 425 degrees.
Prick the sweet potato with a fork and put it on an ungreased baking sheet. Bake for about an hour, until the flesh is tender and splitting.
In a medium-sized pot, heat the olive oil and saute the onion until translucent. Add the tomato and cook a few minutes more. Add the beans and lime juice and stir well to combine.
When the potato is cooked through, put on a plate and cut lengthwise. Spoon on the bean mixture and top with avocado slices.
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