Active Time

　　35 minutes

　　Total Time

　　35 minutes

　　This easy vegetarian dinner uses a spice-rubbed baked sweet potato in place of rice as a canvas for all your favorite burrito toppings. Serve the leftover zesty guacamole with crisp tortilla chips on the side.

　　

Ingredients

2 servings

　　2 medium sweet potatoes (about 9 ounces each)

　　2 tablespoons melted virgin coconut or vegetable oil, divided

　　1 teaspoon kosher salt, divided

　　1/2 teaspoon cayenne pepper, divided

　　1/2 teaspoon ground cumin, divided

　　1 red onion, coarsely chopped

　　2 garlic cloves, finely chopped, divided

　　1 (15.5-ounce) can black beans, rinsed, drained

　　3/4 cup vegetable broth

　　1 ripe avocado

　　3 tablespoons chopped cilantro, divided

　　2 tablespoons fresh lime juice, divided

　　2 cups baby spinach (about 2 ounces)

　　1 ounce crumbled queso fresco (about 1/4 cup)

　　Tortilla chips (optional; for serving)

　　

Step 1

Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.

　　

Step 2

Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.

　　

Step 3

Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.

　　

Step 4

Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.

　　

Step 5

Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.

　　

Do Ahead

Step 6

Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.