2 medium sweet potatoes, sliced into 1/4-inch rounds
1 cup black beans, drained and rinsed
1/4 cup corn kernels
1/4 cup salsa
1/2 avocado, chopped
2 tablespoons fresh cilantro, chopped
1 jalapeno, sliced (optional)
Mexican Blend Cheese (optional)
Preheat 12-inch Versa Skillet in oven to 400F. After warm, lightly grease the skillet.
Arrange the sweet potato rounds in a single layer on the skillet. Bake for 20-25 minutes, until slightly browned and crispy.
While the sweet potatoes are cooking, prepare your toppings.
Arrange the sweet potatoes on a plate and top with black beans, corn, salsa, avocado, cilantro, jalapeno (if desired), and cheese(if desired).
about the author
Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out.
Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.