Red Meat Allergy Friendly Gluten Free Black Bean Salsa Sweet Potato Toasts
Total time40 min
Prep time15 min
Cook time25 min
4.6(17)
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Learn more →Ingredients
4 servings
For the sweet potato toasts
- 2 large sweet potatoes (about 1 ½ lb total), scrubbed
- 1 ½ tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the black bean salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels, thawed if frozen
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- ¼ tsp kosher salt
For serving
- 1 ripe avocado, sliced or mashed (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2-inch thick — you should get 8–10 rounds per potato. In a large mixing bowl, toss the rounds with 1 1/2 tbsp olive oil, cumin, smoked paprika, 1/2 tsp kosher salt, and black pepper until evenly coated.
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