Wednesday, July 15, 2009

Because I can't leave you without this..

Thank you for this gem! Just look at that sweet potato, black bean goodness
in this shot.. Probably the equivilant to a Sports Illustrated Bikini cover shot for some of us.. James..
Here's the recipe, happy cooking!
Black Bean and Kale Topped YAMS w/ Avocado Mash
1 tsp of olive oil
1-15oz can of black beans
1 cup of frozen or canned corn
2 cloves of chopped garlic
½ onion, chopped
2 heaping handfuls of kale
Juice of half a lime
1 tbsp cumin
¼ cup lite shredded Mexican cheese blend
Avocado Mash
½ avocado
1 tbsp limejuice
1 clove garlic
Pinch of salt
Pre-heat oven to 425. Poke a bunch of holes is your YAM, pop into the oven for about one hour or until fork tender. Heat one olive oil in a small saucepan and add in onions and garlic. Sauté for about five minutes or until your onions are translucent.
Add black beans (along with the liquid) and cumin and cook until the beans are heated through. Stir in the kale, corn and limejuice and cook for about five more minutes or until the kale has wilted down.
While your beans are cooking, combine half an avocado with one clove of crushed garlic, a squish of limejuice and a pinch of salt. Mash up with the back of a fork and then set aside.Split your YAM in half and top each with two tablespoons of cheese.
Then pile one cup of the black bean and kale mixture over the top and finish each YAM with half of the avocado mash. Enjoy!
Nutritional Info: Calories 375 per serving
Serves 2. (You will have one extra serving of beans and kale).
Total Fat: 10.4g; ; Carbohydrate: 58.5g; Dietary Fiber: 13.6; Sugars: 10.9g; Protein: 15.4g

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