Ingredients
- 3 tbsp Extra Spicy Pipo Perico Hot Sauce
- 4 medium sweet potatoes
- 1 cup black beans, cooked and drained
- 1 cup sweet corn kernels
- 1 avocado, diced
- ½ cup crumbled cotija cheese
- ¼ cup red onion, finely chopped
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes, pierce them with a fork, and rub with 1 tablespoon of olive oil.
- Place the sweet potatoes on a baking sheet and roast for 40–50 minutes, or until tender.
- Heat the remaining olive oil in a skillet over medium heat. Add the red onion and cook for 2 minutes.
- Stir in the black beans, corn, cumin, smoked paprika, and 2 tablespoons of Pipo Perico Extra Spicy Hot Sauce. Cook for 4–5 minutes.
- Carefully slice each roasted sweet potato lengthwise and gently fluff the inside with a fork.
- Fill each sweet potato with the warm black bean and corn mixture.
- Top with diced avocado, crumbled cotija cheese, and fresh cilantro.
- Drizzle with the gremainin Extra Spicy Pipo Perico Hot Sauce and serve with lime wedges.
Prep Time: 15 minutesCook Time: 50 minutesTotal Time: 65 minutesServings: 4