Ingredients - 1 Sweet Potato, about 6 ounces, cut into 1/2-inch thick slices
- 2 teaspoons Grapeseed Oil
- Salt and Pepper
- 1 Jalapeño, thinly sliced
- 1/4 cup Vegetarian Refried Beans
- 1 tablespoon Enchilada Sauce
- 1/4 cup Canned Corn, drained
- 1/2 cup Shredded Cheese
For the Optional Toppings : - Chopped Cilantro
- Lime Wedges
- Green Onions
- Chopped Tomatoes
- Guacamole
- Salsa
Directions - Adjust the toaster oven rack to the lowest position and preheat to 425F.
- Place sweet potato slices in an even layer on a small roasting or baking pan. Brush with oil and sprinkle with salt and pepper. Turn slices over and repeat.
- Bake for 10 minutes. Carefully flip the sweet potatoes over and sprinkle pan with jalapeño slices. Continue to bake, until the sweet potatoes are browned and fork tender in the middle, about 10 minutes. Remove the pan, but leave the toaster oven on.
- In a small bowl, mix the refried beans and enchilada sauce together until combined.
- Push the cooked sweet potatoes slices close together on the pan and spread with bean mixture. Top with the corn, jalapeño slices and cheese.
- Return the pan to the toaster oven and bake for 5 minutes or until the cheese is melted.
- Garnish with your favorite toppings and serve warm.
Notes - Convection Toaster Ovens reduce temperature to 400F and begin checking sweet potatoes for doneness after 15 minutes.
- To make spreading the refried beans easier use a rubber spatula.
- For evenly cooked slices look for a sweet potato that is long with an even width throughout.
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