Baked Sweet Potato, Savory Black Beans, Restaurant-Style Salsa and Avocado Toast

Ingredients

• 2 tbsp Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1.5 tsp Ground Cumin
• 1 tsp Chili Powder (mild or medium)
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 2 cans Black Beans (15-ounce cans, rinsed and drained)
• 1 cup Vegetable Broth (or water)
• 1 leaf Bay Leaf (optional, for deeper flavor)
• 0.75 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom Spices

   • Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot.
   • Stir constantly for about 60 seconds until the spices are fragrant. This step, known as 'blooming', enhances their flavor.
3. 3

   Simmer the Beans

   • Pour in the rinsed and drained black beans, vegetable broth, salt, pepper, and the optional bay leaf.
   • Stir well to combine and bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld.
4. 4

Ingredients

• 794 g Canned Fire Roasted Tomatoes (One 28 oz can, undrained)
• 75 g White Onion (About 1/2 medium onion, roughly chopped)
• 1 pc Jalapeño (Seeded and roughly chopped)
• 2 clove Garlic (Peeled)
• 0.5 cup Coriander Leaves (Loosely packed)
• 2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
• 1 tsp Ground Cumin
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance acidity)

Instructions

1. 1

   Combine all ingredients in a blender or food processor. Add the undrained canned tomatoes, chopped white onion, seeded jalapeño, garlic cloves, cilantro, fresh lime juice, ground cumin, salt, and optional sugar.

2. 2

   Pulse to the desired consistency. Secure the lid and pulse 8-10 times for about 1 second each. This creates the classic restaurant-style texture. Be careful not to over-blend, which can make the salsa watery and foamy.

3. 3

   Chill to meld the flavors. Transfer the salsa to a non-reactive bowl or jar. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for allowing the flavors to deepen and come together.

4. 4

   Taste, adjust, and serve. After chilling, taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to your preference. Serve chilled with tortilla chips or as a topping for your favorite dishes.

Ingredients

• 1 pc Avocado (ripe but firm)
• 2 slices Sourdough Bread (about 1/2-inch thick)
• 0.5 tbsp Lemon Juice (freshly squeezed)
• 0.25 tsp Sea Salt (or to taste)
• 0.125 tsp Black Pepper (freshly ground)
• 0.125 tsp Red Chili Flakes (optional)
• 0.5 tsp Extra Virgin Olive Oil (for drizzling)

Instructions

1. 1

   Toast the bread slices until golden brown and crisp. This can be done in a toaster, under a broiler, or in a hot skillet for about 2-3 minutes.

2. 2

   While the bread is toasting, prepare the avocado. Slice the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl.

3. 3

   Add the fresh lemon juice, sea salt, and black pepper to the avocado. Using a fork, gently mash the avocado to your desired consistency. For a better texture, leave some small chunks.

4. 4

   Once the toast is ready, place it on a plate. Immediately spread the mashed avocado mixture evenly over each slice, going all the way to the edges.

5. 5

   Drizzle with extra virgin olive oil and sprinkle with red chili flakes (if using). Serve immediately for the best experience.