Sweet Potatoes with Black Beans and Avocado Crema

 
Ingredients:
2 sweet potatoes
1/4 loose cup Fresh Cilantro
3 cloves Garlic, minced
1 ripe Avocado
2 Tablespoons Sour Cream
2 limes
1 Tablespoon Olive Oil
1/2 cup sweet Onion, diced
1/2 teaspoon Chili Powder
1/2 teaspoon ground Cumin
Salt
Black Pepper
1- 14 oz can Black Beans
 
Directions:
Preheat the oven to 400 degrees.  Line a baking sheet or dish with parchment paper, or lightly spray with cooking spray.
 
Poke several holes in the potatoes with a fork and place them on the baking sheet.
Roast for 45-75 minutes, depending on the size, until they reach 215 degrees internally.
 
Meanwhile, make the Avocado Crema:
In a food processor, or with an immersion blender and a small container,  mix the Cilantro, 1 clove Garlic, Avocado, juice of 1 lime, Sour Cream, and 1/2 teaspoon salt.
Set Aside.
 
When the potatoes are done and out of the oven, prepare the bean mixture:

Drain and rinse the Beans.
In a frying pan, heat the olive oil over medium heat. 
Add the Onion and Garlic and saute about 3 minutes until tender. Stir in the Chili Powder, Cumin, and Black Beans.
Cook and stir for a couple of minutes until well heated.  Season generously with salt and pepper to taste.
Add the lime juice and stir again to combine.
 
Assemble the Potatoes:
Slice each potato in half lengthwise. 
Gently mash the potato a little with a fork and fluff up some of the flesh.
Top the potato with a sprinkle of salt  Pepper, then a generous amount of the bean mixture, followed by the Avocado Crema.
 
Serve immediately.