Home Court Cuisine 7-Layer Sweet Potato Bean Dip

7-Layer Sweet Potato Bean Dip

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Emmy Powell, Net News Editor

2          cups sweet potatoes flesh, approx. 2 medium sweet potatoes
15        oz. black beans, drained & rinsed
1          ripe avocado, mashed + sprinkle of salt
1          recipe fajita vegetables diced (see below)
1          cup shredded lettuce
½         cup favorite pico de gallo
1          jalapeño, seeded and sliced

Layer ingredients in dish. Serve with chips or tortillas. To serve warm: Preheat oven to 350 degrees. Layer sweet potato flesh, beans, and fajita vegetables in oven-safe dish. Bake 20-25 minutes until warm. Top with remaining ingredients.

Homemade fajita seasoning
1          tsp. salt
1          tsp. chili powder
½         tsp. cumin
½         tsp. pepper
¼          tsp. chili flakes or to taste
¼          tsp. paprika

Mix all dried herbs and spices. Store in airtight container.

Fajita Vegetables
1          medium onion, sliced
1          medium bell pepper, sliced
2          Tbsp. olive oil
3 ½      tsp. homemade fajita seasoning

Heat oil in skillet over medium-high heat. Add veggies and seasonings to pan. Mix well. Cook over medium-high heat for 3-5 minutes, stirring occasionally. Turn heat to medium and continue to cook, stirring occasionally 10-15 minutes until onions and peppers are tender and caramelized.

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