Hello everyone! While we are in the middle of Fall here in the Midwest, I am bringing you a dish with a tropical spin! What do we need? It’s quite simple! A sweet potato. Black beans. A sweet onion, mango, and a lime! I also had some pineapple left from a previous recipe so I added that in as well!
Start by getting stabby! Poke holes in the sweet potato. We do this so it doesn’t explode while baking. Bake it for an hour at 400 degrees. Make sure you put a pan below it, as the juices will drip and create a mess.
Peel and dice the mango. Dice up the onion as well. Drain and rinse the black beans.
Add the leftover pineapple.
Add the black beans and the onion. Mix it all up well. Squeeze the lime into the container and shake the contents to coat it with lime juice.
Once your potato is fully cooked, remove it from the oven and cut it in half. This sweet potato was huge, so I opted to eat only half and save the other half for a meal during the week.
I cut the potato into large cubes to make it easier to eat.
Top with the mango bean salsa and think warm thoughts!