Sweet Potato and Black Bean Dip Rounds
Ingredients
- 2 cans black beans drained and rinsed
- 1 clove garlic
- 1/4 cup fresh lime juice about 1 lime
- 1 tablespoon ground cumin
- 1 teaspoon ground cayenne less if you don't want it too spicy
- 2 teaspoons olive oil
- 3 large sweet potatoes yams
- 1/2 cup olive oil
- 1/4 cup shaved or shredded Manchego cheese
- 2-3 fresh jalapenos very thinly sliced
- handful cilantro leaves
Instructions
- In a food process make the black bean dip by starting with the garlic and process.
- Add the black beans, lime juice, cumin, cayenne and oil and process until smooth. Set aside
- In a large bowl toss sweet potato slices in olive oil
- Arrange on a baking sheet, and roast in the oven at 400 degrees for 20 minutes on each side.
- Remove and let cool.
- Arrange the appetizer by spooning on a little bit of the black bean dip on top of the sweet potatoes, following by some Manchego cheese, a leaf of cilantro and a jalapeno slice.
Notes
This recipe made about 2 dozen rounds with some of the dip leftover.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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