Avocado Toast with Black Beans

Ingredients

• 12 large sweet potatoes, sliced into 1/2-inch rounds
• 22 ripe avocados
• 31 can (15 oz) black beans, drained and rinsed
• 41 tbsp olive oil
• 51/2 medium red onion, finely diced
• 62 cloves garlic, minced
• 71 tsp cumin
• 81/2 tsp smoked paprika
• 91/4 tsp cayenne pepper (optional)
• 101 lime, juiced
• 111/4 cup fresh cilantro, chopped
• 121 cup cherry tomatoes, quartered
• 131/2 tsp sea salt
• 141/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Arrange sweet potato rounds on a baking sheet, brush with olive oil, and season with salt and pepper.

3. 3

   Roast for 20-25 minutes, flipping halfway, until tender and lightly golden.

4. 4

   While sweet potatoes roast, heat remaining olive oil in a skillet over medium heat.

5. 5

   Add red onion and cook for 2-3 minutes until softened. Add garlic and cook 1 minute more.

6. 6

   Add black beans, cumin, smoked paprika, cayenne, salt, and half the lime juice. Cook for 5 minutes until heated through and slightly mashed.

7. 7

   In a bowl, mash avocados with remaining lime juice, salt, and pepper until desired consistency.

8. 8

   Combine cherry tomatoes with a pinch of salt and half the cilantro.

9. 9

   To assemble: spread mashed avocado on each sweet potato round, top with seasoned black beans, then add tomato mixture.

10. 10

    Garnish with remaining fresh cilantro and serve immediately.