This post could be entitled “What to Make When You Don’t Feel like Cooking Sh*t” (sorry Mom, I know you don’t like the cursing but sometimes you just don’t feel like cooking sh*t). I did not feel like cooking, or even chopping, last night when I got home from work. Yet, I still wanted to eat something warm and comforting – stick-to-your-ribs cuisine. I started by baking a sweet potato (I always have a bunch of Russet and sweet potatoes on hand for moments like these – I usually always have a little Greek yogurt in my fridge and there’s really nothing simpler than a baked potato with plain Greek yogurt and chives for dinner when you’re not feeling it). I wanted something a little more than the plain baked potato/Greek yog combo that is my default go-to, so I rooted around in my pantry, found a jar of salsa, a can of black beans and I knew I had some sweet corn floating around in my freezer, so I threw them all together in a pot and came up with this laughably simple and surprisingly delicious meal last night. (Also, sweet potato + black beans is a phenomenal combination. One of my fave dishes that my sister and bro-in-law make is their vegan sweet potato and black bean enchiladas, which I will share with all of you the next time I whip some up with them – aaaaaaah-mazing).
Baked Sweet Potato with Spicy Black Beans and Corn
- 4 sweet potatoes
- 1 can (16 oz) black beans, drained and rinsed
- 1 jar (16 oz) of salsa (I’m the Spice Queen so I used Hot salsa – use whatever you like)
- 1 cup frozen corn
- 1 tsp cumin
- 1/2 tsp Cataluna spice blend (pimeton and smoked cinnamon based – you can give a few shakes of cinnamon, smoked paprika, chili powder to taste to replace this)
Step 1: Poke holes in your sweet potatoes on both sides with a fork, bake at 450°F for 40 minutes, or until tender.
Step 2: Meanwhile, put together your topping. In a medium saucepan, combine black beans, salsa, frozen corn, and spices.
Step 3: Cover, and allow to simmer on medium-low for 15 minutes, stirring occasionally. If your baked potato is not done yet, turn heat all the way down to low and allow for the spices to meld until the potatoes are ready, stirring occasionally (if your beans are starting to stick, or the sauce is boiling off too fast, just turn the heat all the way off and leave the spicy bean mixture on the hot burner to stay warm until your potatoes are ready).
Step 4: Carefully remove the baked sweet potatoes from the oven and slice them all the way through down the middle.
Step 5: Spoon the spicy black bean mixture into the center of the potato. Top with cilantro and sliced avocados or plain Greek yogurt. Allow to cool for a few minutes so you don’t burn your tongue! Enjoy 😀
Honestly, I was surprised when this came out as good as it did! It required no chopping and minimal cooking skills to create. Sometimes, you get lucky when you are just feeling uber lazy and are messing around in your kitchen trying to make something quick and dirty to eat for dinner. It’s super nutritious too: one medium sweet potato provides just about all of of your daily nutritional requirement of vitamin A and half of your vitamin C; and the black beans provide molybdenum, folate, fiber and protein. And best of all, the combination of sweet and savory with a little spice thrown in there is to DIE for and immensely satisfying! It’s the perfect easy meal for a cold, blustery night like last night. I hope you enjoy it as much as I did!
I hope this saves you from a take-out order of mediocre food. 🙂
Happy Huuuuump Day! We’ve made it halfway to the weekend! Hooooray!!! 😀 😀 😀
Have a great day everyone! Sending you warming thoughts. ❤