Sweet Potato and Black Bean Salsa with Plantain Chips

Ingredients

• 1 medium Sweet potato
• 1 can Black beans
• 1/4 cup Red onion
• 1/4 cup Cilantro
• 2 tablespoons Lime juice
• 1/2 Jalapeño
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Plantains
• 2 tablespoons Coconut oil

Instructions

1. 1Preheat your oven to 400°F (200°C). Peel the 1 medium sweet potato, then cut it into 1/2-inch cubes. In a medium bowl, combine the sweet potato cubes with 1 tablespoon of the coconut oil, 1/16 teaspoon of the salt, and 1/16 teaspoon of the black pepper, tossing until the cubes are evenly coated. Spread the seasoned sweet potato cubes in a single layer on a baking sheet.
2. 2Place the baking sheet with the sweet potato cubes into the preheated 400°F (200°C) oven. While the sweet potato begins to roast, peel the 2 plantains and slice them into very thin, approximately 1/16-inch thick, rounds. In a clean medium bowl, toss the plantain slices with the remaining 1 tablespoon of the coconut oil, 1/16 teaspoon of the salt, and 1/16 teaspoon of the black pepper until they are evenly coated.
3. 3After the sweet potato has roasted for 5 minutes, arrange the seasoned plantain slices in a single layer on a separate baking sheet and place it into the 400°F (200°C) oven. Continue to roast the sweet potato for a total of 15 minutes, or until the cubes are tender when pierced with a fork and slightly caramelized at the edges; bake the plantains for 10 to 12 minutes, carefully flipping each plantain slice halfway through the baking time, until they are golden brown and crispy.
4. 4Carefully remove both baking sheets from the oven. Transfer the roasted sweet potato cubes to a large bowl. Let the plantain chips cool on their baking sheet for at least 5 minutes, as they will crisp up further as they cool. While the chips cool, thoroughly rinse and drain the 1 can of black beans. Finely dice the 1/4 cup of red onion, roughly chop the 1/4 cup of cilantro, and mince the 1/2 jalapeño (you may remove the seeds and membranes from the jalapeño for less heat, if desired).
5. 5Add the rinsed and drained 1 can of black beans, the diced 1/4 cup of red onion, the chopped 1/4 cup of cilantro, the 2 tablespoons of lime juice, the minced 1/2 jalapeño, the remaining 1/8 teaspoon of salt, and the remaining 1/8 teaspoon of black pepper to the large bowl with the cooled sweet potato cubes.
6. 6Gently stir all the ingredients in the large bowl to combine them thoroughly for the salsa. Serve the sweet potato and black bean salsa immediately with the crispy plantain chips.

Substitutions

Related Guides