Wednesday, August 21, 2013

Baked Sweet Potato with Black Beans and Greek Yogurt

Here I am back to blogging about some new recipes again. It has been a long time since I posted a recipe, but then, I have been spending a lot of time making up stories about elephants and spiders, going to the park and mentoring summer students. Recently, I whipped up this dish with black beans and sweet potato that was a happy combination of some of my favorite ingredients. Toddlers will really enjoy this one!

You can make your own variations with the base of black beans, I kept it simple.

Olive oil to saute.
A small red onion, finely chopped.
Frozen black beans, about half a packet; approximately 8 ounces.
Cumin, paprika and chopped garlic to taste.
A quarter cup chopped fresh cilantro.
Shredded string cheese (mozzarella).
Plain Greek Yogurt.
One baked sweet potato.
Water to cook the beans.

To make the base with the black beans, saute the chopped onions in olive oil. When they turn translucent, add the garlic, cumin and paprika. Saute for another minute and add the frozen black beans. Mix thoroughly,cover and cook on medium heat until the water from the frozen beans melts and the beans begin to cook. Now add some more water and salt to taste, cover and cook until the beans are fully cooked. Note that you do not want a lot of water in this bean dish, just enough to cook them. When the beans are thoroughly cooked, sprinkle the chopped cilantro leave and cover and allow to cool.

To serve, when the beans are just warm, heap about a half cup of the cooked beans on to half a baked sweet potato. To finish, serve with a dollop of plain Greek yogurt and sprinkle with the shredded cheese.

You can also use some oregano while cooking the beans or add some Chipotle peppers to the beans for a little more punch!

Happy eating.

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