Black Bean & Sweet Potato Dip
This versatile dip is packed with fiber, protein, beta-carotene, and vitamin A! Use it as a dip for tortilla chips or as the filling for a burrito or quesadilla.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 4 servings
- 1 medium sweet potato
- 1/2 cup black beans canned or cooked
- 1/4 cup vegetable broth
- 1/2 tbsp ground cumin
- 1/2 tsp salt
- 1 tbsp nutritional yeast optional
- 1/2 lime squeeze of juice
Preheat oven to 400F. Wash sweet potato and pat dry. Poke holes using a fork.
Place sweet potato on lined baking sheet. Bake at 400F for 30 minutes or until soft enough to pierce easily with a fork.
While sweet potato cooks and cools, prepare black beans.
If using canned black beans, you may want to add some salsa or additional seasonings for flavor.
Once sweet potato and black beans are cooled. Add all ingredients to a high speed blender or food processor. You can also mash by hand using a fork if you prefer.
Add more milk if you desire a thinner consistency. Once combined, add any additional seasonings if needed.
Serve with a side of tortilla chips or vegetables for dipping. You can also use a a filling for a burrito or quesadilla. Enjoy!