INGREDIENTS
6 large sweet potatoes, scrubbed clean
1 tbsp. extra-virgin olive oil Kosher salt
1/2 c. milk
1/4 c. sour cream
4 tbsp. melted butter
1 1/2 c. shredded Monterey Jack, divided
1 c. black beans, rinsed and drained
2 green onions, thinly sliced, plus more for garnish
2 cloves garlic, minced
1 c. quartered grape tomatoes
1 avocado, cubed
1 small jalapeño, sliced into rounds
1/4 c. crumbled queso fresco
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