I had some of my favourite no Queso Queso Sauce left over and it inspired this lovely sweet and spicy dish! It's like a taco in a sweet potato!!
4 sweet potatoes
1 package Noble Bean Smoked Onion tempeh
1 can black beans, drained and rinsed
1/2 yellow onion, minced
1/2 red bell pepper, minced
1 tomato, diced
1 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1/4 to 1/2 tsp cayenne pepper
Zengarry Queso sauce (recipe follows)
Poke your sweet potatoes with a fork a few times then pop them in the oven for about 45 minutes at 400 degrees F. They are ready when they are soft all the way through when poked with a fork. Allow them to cool about 10 minutes.
Make your tempeh and black bean stuffing. Sauté onion and bell pepper in a pan over medium heat. Use a bit of olive oil or water to prevent sticking. Once the onion is soft and translucent add the black beans, tomato and spices. Sauté for 5 minutes more stirring to prevent sticking.
Slice your sweet potatoes lengthwise with a sharp knife without cutting all the way through. Spread the two halves and stuff with tempeh black bean mixture.
Top with Zengarry Queso Sauce and chopped avocado. Garnish with a bit of chopped cilantro and lime if you have it!
***Zengarry Queso Sauce***
- 1 package of Zengarry Smokey Jalapeño Cashew Cheese
- 1/2 cup of unsweetened almond milk
- 1/2 cup prepared salsa
- Cayenne pepper to taste (REMEMBER.. a little goes a long way! Just a pinch will do!)
In a small sauce pan combine Zengarry Smokey Jalapeño Cashew Cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy. Add salsa and cayenne pepper and warm. Not too much, you don't want it to boil or stick to the pan!