Crispy Black Bean Sweet Potato Sopes with Fresh Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Sweet Potato Sopes with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Sopes with Fresh Salsa

Enjoy a vibrant blend of crispy sweet potato sopes topped with hearty black beans, a perfectly cooked egg, and a dollop of tangy nonfat Greek yogurt. Fresh diced tomato, red onion, cilantro, and zesty lime juice come together to create an explosion of flavors and textures that deliver a satisfying meal ideal for breakfast, lunch, or dinner.

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NUTRITION

545kcal
Protein
37.5g
Fat
6.5g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato

1 cup Black Beans

1/2 cup Nonfat Greek Yogurt

1 large Egg

1 medium Tomato

1/4 cup Red Onion

2 tbsp Fresh Cilantro

1 Lime (juice)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with a little salt and olive oil if desired. Roast on a lined baking sheet until tender and slightly crispy on the edges, about 25 minutes.

  • 2

    While the sweet potato is roasting, rinse and drain the black beans. Spread them on a separate baking tray and roast for 10 minutes to crisp them up slightly, or alternatively, sauté them in a nonstick pan until they develop a light crisp.

  • 3

    Prepare the fresh salsa by dicing the tomato and finely chopping the red onion and cilantro. In a bowl, mix these ingredients together with the lime juice. Season lightly with salt and pepper.

  • 4

    Create the sopes base by mashing the roasted sweet potato cubes lightly. Press the mash into small, thick rounds on a parchment-lined baking sheet. Return to the oven for 5-8 minutes for extra crispiness.

  • 5

    In a small skillet, lightly fry the egg to your preferred doneness.

  • 6

    To assemble, spoon a layer of black beans onto each sweet potato sope, then drizzle a dollop of nonfat Greek yogurt on top. Gently place the fried egg over the topping and finish with a generous spoonful of fresh salsa.

  • 7

    Serve immediately and enjoy the contrasting textures and flavors of this nutritious dish.

Crispy Black Bean Sweet Potato Sopes with Fresh Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Sweet Potato Sopes with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Sopes with Fresh Salsa

Enjoy a vibrant blend of crispy sweet potato sopes topped with hearty black beans, a perfectly cooked egg, and a dollop of tangy nonfat Greek yogurt. Fresh diced tomato, red onion, cilantro, and zesty lime juice come together to create an explosion of flavors and textures that deliver a satisfying meal ideal for breakfast, lunch, or dinner.

NUTRITION

545kcal
Protein
37.5g
Fat
6.5g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato

1 cup Black Beans

1/2 cup Nonfat Greek Yogurt

1 large Egg

1 medium Tomato

1/4 cup Red Onion

2 tbsp Fresh Cilantro

1 Lime (juice)

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with a little salt and olive oil if desired. Roast on a lined baking sheet until tender and slightly crispy on the edges, about 25 minutes.

  • 2

    While the sweet potato is roasting, rinse and drain the black beans. Spread them on a separate baking tray and roast for 10 minutes to crisp them up slightly, or alternatively, sauté them in a nonstick pan until they develop a light crisp.

  • 3

    Prepare the fresh salsa by dicing the tomato and finely chopping the red onion and cilantro. In a bowl, mix these ingredients together with the lime juice. Season lightly with salt and pepper.

  • 4

    Create the sopes base by mashing the roasted sweet potato cubes lightly. Press the mash into small, thick rounds on a parchment-lined baking sheet. Return to the oven for 5-8 minutes for extra crispiness.

  • 5

    In a small skillet, lightly fry the egg to your preferred doneness.

  • 6

    To assemble, spoon a layer of black beans onto each sweet potato sope, then drizzle a dollop of nonfat Greek yogurt on top. Gently place the fried egg over the topping and finish with a generous spoonful of fresh salsa.

  • 7

    Serve immediately and enjoy the contrasting textures and flavors of this nutritious dish.