October 14, 2025
Southwest Black Bean & Pico de Gallo Loaded Yams
Ingredients
- 2 large yams
- 1 cup black beans (rinsed, drained)
- ½ cup pico de gallo
- ¼ cup shredded cheese (optional)
- 1 avocado, diced
- 1 tbsp sour cream or Greek yogurt (optional)
- Fresh cilantro, chopped
Instructions
Preheat oven to 400°F (200°C). Wash and pierce yams, then bake for 45–55 minutes until tender.
Split yams open and fluff the flesh with a fork.
Top with black beans, pico de gallo, diced avocado, and cheese (if using).
Add a dollop of sour cream/Greek yogurt and garnish with cilantro.
Comments
Add a commentIf you want to make this vegan here is how to make delicious easy sour cream:
1/2 cup raw cashews
1/4 cup water
one small lime, peeled and deseeded but use whole
1 teaspoon salt to taste
Blend on high in a blender for two minutes.
You can easily double this recipe or cut it in half. For a larger recipe use a bigger lime. For a smaller recipe use half a lime. You can also use bottled lime juice. You can use lemon but lime works better for a sour cream flavor.
You can use this as a base for a dip or sauce by adding: tahini, miso, nutritional yeast, hot sauce, powdered spices (ie. 1 teaspoon each: cumin, coriander), cayenne pepper, chipotle powder, ancho chili powder, dried chopped onion or onion and garlic granules… what seasonings do you like?
For the parts that get stuck in the bottom of the blender, add olive oil and lemon juice to make a dressing or sauce.
If you have a regular blender with a blade that screws on at the bottom, you can screw the blade onto a canning jar, but make sure it is a real canning jar, and don’t fill the jar past the shoulder with the banded part as headspace. That way you can make a thick sauce and not lose any at the bottom of the blender.
Vegan sour cream, with sauces and dip variations, will keep in the fridge for about 5 days.
You can also make a sweet cream by reducing the lime juice and adding a little stevia or whatever sweetener you like, to serve with berries or any dessert.
Comment by Pati on October 15, 2025 at 11:58 pm