With midterm season reaching its peak, you may be wishing you were relaxing under the Mexican sky, (virgin!) margarita in hand, eating chips and guac without a care in the world. Sadly, while this recipe won’t bring you that, it will undoubtedly give you a temporary vacation in the midst of exams and studying. Best of all, this recipe is quick and easy! Here’s what you’ll need:
- 1 medium sweet potato
- ½ can of black or pinto beans
- ½ avocado
- ½ cup of frozen corn
- Handful of fresh cheese (Cotija or feta work great in this dish!)
- Optional: a few dollops of sour cream or Greek yogurt
After washing your sweet potato, puncture it five to six times with a fork. Then, cover it with a damp paper towel and place it in the microwave. Heat the sweet potato for nine minutes or until cooked all the way through. A good indicator of this would be when you can easily slice through it with a fork. Mix your beans and frozen corn in a microwave-safe bowl, and cook in increments of two minutes until the corn kernels are heated through — four minutes should do the trick!
Now, place your sweet potato on a plate and cut it lengthwise down the middle. Top it with your beans, corn, avocado slices and a handful of fresh cheese. Sprinkle it with salt and pepper to taste. Finish it off with a few spoonfuls of Greek yogurt for a healthy alternative for sour cream.
Bon appétit and enjoy your temporary trip to the land of cacti and margaritas.
Contact Jazmin Cubilla at [email protected].