Cinco de Mayo Dinner!! (…posted a little late eh?)

12 May

Hello everyone!!!  It’s May 12th already… can you believe it?!  I can’t.  Though it makes me happy to finally be in the clear from snow and freezing weather, it scares me to think how fast the time is flying by!  Only solution: eat a wonderful dinner and say ahhhh (:

For cinco de mayo (yes a couple weeks ago oops) I thought I would spice things up a bit, literally.  I started with a baked garnet yam and then topped it with some south of the border flavors like black beans, cumin, chili powder and avocado!  The result was a lovely and delicious protein packed meal that definitely satisfied my tired mind; all I’ve been doing is studying for my final.  One more day of classes… one more day of classes… Oh wait, I have summer classes, don’t I…

South of the Border Yam

Serves 2

2 medium-small garnet yams (or any orange sweet potato variety)

1 can black beans

2/3 cups salsa (I used a hot chipotle salsa)

1/4 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. chili powder


In a preheated 400 degree oven, bake the potatoes for 45-50 minutes.

Meanwhile, in a small saucepan, combine the rest of the ingredients.  Cook over medium heat until well combined and hot.

Pour about 1/3-cup over the sweet potatoes and top with avocado.  Yum!

I meant to top it with some pico de gallo and cilantro as well, but I have a terrible memory (:


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