Tex-mexal salad with oven-roasted sweet potato

Name: tex-mexal salad with oven-roasted sweet potato
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 750 g sweet potato; 1 tl smoked sweet pepper; 2 el traditional olive oil; 400 g black beans look; 150 g canned corn; 2 small red onion; 1 Scale Tasty vine tomato; 1 tl Tabasco chipotle; 2 avocado

Sweet potato salad with paprika powder from the oven with black beans, corn, onion, tomato and avocado.

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 200 ° C.
Cut the potatoes with skin into pieces of 3 cm. Mix with the paprika, oil, pepper and salt.
Spread over a baking sheet covered with parchment paper. Fry the potato in the middle of the oven for about 25 minutes until golden brown and done.
Meanwhile, put the beans and corn together in a colander, rinse under cold running water and let drain.
Chop the onion and mix through the beans and corn.
Cut the tomatoes into pieces. Put tomaten of the tomatoes in the high cup of the hand blender. Add the tabasco and puree to a salsa.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into large pieces of 1½ cm.
Take the potatoes out of the oven.
Divide the potatoes, the rest of the tomatoes, avocado and the bean mixture over the bowls and serve with the salsa. Yummy! .