Ingredients:
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4 medium sweet potatoes, pierced several times with a fork
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2 Tbs olive oil
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1 large yellow onion, sliced
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1 small red bell pepper, sliced
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1 small orange bell pepper, sliced
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1 small yellow bell pepper, sliced
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1 medium jalapeno, seeded and sliced
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3 cloves garlic, minced
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp fine sea salt
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1 (15 ounce) can black beans, drained and rinsed
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2 cups Sea Salt Activated Native Texas Pecans
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1 ½ teaspoons smoked paprika
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1 ½ teaspoons ground cumin
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½ teaspoon chili powder
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½ teaspoon garlic powder
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2 teaspoons low-sodium soy sauce or tamari
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1 tablespoon olive oil
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Avocado or guacamole, for serving
Instruction:
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Preheat the oven to 400ºF.
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Add the activated pecans, smoked paprika, cumin, chili powder, garlic powder, and soy sauce to the bowl of a food processor. Pulse until the mixture is crumbly in texture.
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Wrap the sweet potatoes individually in aluminum foil then transfer to the oven and bake for about 1 hour, or until tender. Set aside to cool slightly.
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Meanwhile, (about halfway through the sweet potato bake) set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion, peppers and jalapeno. Cook for about 10 to 15 minutes, or until softened.
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Stir in the garlic, cumin, chili powder and salt and cook until fragrant.
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Remove from the heat and stir in the black beans. Taste and adjust the seasonings as needed, then transfer the mixture to a medium bowl.
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Add the olive oil to the same large skillet you used for the veggies and set it over medium heat. When hot, add in the activated pecan mixture and cook, stirring frequently until toasted.
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To serve, split open a sweet potato, then top with some of the veggie mixture, the activated pecan “meat” and a dollop of guacamole or fresh slice of avocado.
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Store in the fridge for up to 4 days.