Stuffed Sweet Potatoes
with Spicy Frijoles & Cumin Crema
INGREDIENTS
- 2 sweet potatoes, halved lengthwise
- 1 tsp ground cumin (divided)
- 6 mini sweet peppers
- 13.4 oz pinto beans, drained and rinsed
- 3 oz Mojo Rojo sauce
- ¼ cup vegan mayo
- 1 lime, half juiced, half cut into wedges
- ¼ oz fresh cilantro, leaves and tender stems roughly chopped
- 2 oz pickled jalapeños
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Add sweet potatoes to a baking sheet and rub each half with 1 tsp olive oil, just ⅛ tsp cumin, and a pinch of salt and pepper. Roast sweet potatoes, cut side down, until tender, 30 to 35 minutes. For the last 10 minutes of cooking, add mini sweet peppers to the baking sheet with 1 tsp olive oil and a pinch of salt and pepper. (4-serving meal: use 2 tsp olive oil for the mini peppers)
Add pinto beans, Mojo Rojo sauce, a pinch of salt, and 1 tbsp water to a small saucepan over medium heat and cook until beans are heated through, 6 to 8 minutes. (4-serving meal: use 2 tbsp water)
Add mayo, remaining cumin, lime juice, and a pinch of salt and pepper to a small bowl and stir to combine.
Divide the spicy frijoles between shallow bowls. Top with sweet potatoes, roasted mini peppers, cumin crema, cilantro, and pickled jalapeños. ¡Buen apetito!
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