Best Sweet Potato Red Bean And Avocado Croustade Recipes

Sweet Potato, Red Bean and Avocado Croustade image

Provided by Mrs B

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

100 g whole rolled porridge oats
75 g breadcrumbs (use a nice grannary or wholemeal loaf)
50 g plain flour
100 g butter, melted (plus extra for greasing the pie dish)
350 g sweet potatoes, peeled and diced
1 (420 g) can red kidney beans, drained
1 small onion, finely chopped
1 garlic clove, chopped
1 large avocado, cut into chunks
1 tablespoon sunflower oil
1 teaspoon chopped chipotle chile in adobo
1 orange, juice and zest of
salt and black pepper

Steps:

Preheat the oven to 375°F, 190°C, gas mark 5; lightly grease an 8 inch pie or flan dish.
Grind the porridge oats in a food processor to a coarse flour, add the breadcrumbs and flour and briefly 'pulse' together to mix them; set the processor running slowly and pour the melted butter down the feeding tube, process until the ingredients are well mixed and crumbly.
Empty the mix into the pie dish and using the back of a spoon, press the mix evenly over the base and sides; bake for 15-20 minutes.
Meanwhile, cook the sweet potato in boiling water for 15-20 minutes, until soft; drain, add the orange zest and salt and pepper then mash together.
While the sweet potato is cooking, gently saute the onion and garlic in sunflower oil for 2 minutes then add the chopped chipotle chillis in adobe sauce; cook for a few more minutes until the onion is soft; stir in the kidney beans and orange juice and cook until the juice starts to evaporate; finally stir in the avocado and mix thoroughly.
Spread the sweet potato mash evenly over the croustade (including the sides) to make a second pie 'shell', pile the bean and avocado mixture into the middle; cover loosely with foil and bake for 10-15 minutes.

Nutrition Facts : Calories 764.1, Fat 35.7, SaturatedFat 15.1, Cholesterol 53.4, Sodium 336.8, Carbohydrate 94.7, Fiber 19.2, Sugar 9.8, Protein 20.5

Stuffed Sweet Potatoes with Beans and Guacamole image

Provided by Katherine Sacks

Yield 2 servings

Number Of Ingredients 15

2 medium sweet potatoes (about 9 ounces each)
2 tablespoons melted virgin coconut or vegetable oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon cayenne pepper, divided
1/2 teaspoon ground cumin, divided
1 red onion, coarsely chopped
2 garlic cloves, finely chopped, divided
1 (15.5-ounce) can black beans, rinsed, drained
3/4 cup vegetable broth
1 ripe avocado
3 tablespoons chopped cilantro, divided
2 tablespoons fresh lime juice, divided
2 cups baby spinach (about 2 ounces)
1 ounce crumbled queso fresco (about 1/4 cup)
Tortilla chips (optional; for serving)

Steps:

Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
Do Ahead
Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.