I was inspired to make these little bites after wanting to make a “nacho-like” dish starring twice-baked sweet potatoes. The idea to add black beans was natural. The two pair together like PB&J. Then I just had to do some elegant dressing: Green onions, salsa, manchego cheese, and avocado crema. These Mexican-inspired bites are so simple to throw together. Just bake until soft, split open, scoop out the insides, and then load them up with black beans or a protein of your choice and sprinkle with cheese. Pop them back in the oven to warm through and bam – you have an easy appetizer or vegetarian entree to share with friends…or hog all for yourself. Your call. To make these vegan, simply use non-dairy substitutions for sour cream and cheese (such as Daiya products), sub just guacamole, or omit altogether. These loaded “boats” are sweet, savory and so satisfying. I had just a couple for lunch along with some chips and salsa and was full for hours. They’d make a great take-along dish to barbecues, especially for vegan/gluten-free/vegetarian friends. I just love that they’re healthy, loaded with flavor and super simple. But the fact that they’re portable doesn’t hurt either. Happy munching!
