Stuffed Sweet Potatoes with Queso Sauce

If you have some Zengarry Queso Sauce left over, it can be used in this lovely sweet and spicy dish! It's like a taco in a sweet potato!! The Smoked Onion flavour tempeh by Noble Bean will win you over!

Ingredients:

4 sweet potatoes

1 pkg. Noble Bean Smoked Onion tempeh

1 can black beans, drained and rinsed

1/2 yellow onion, minced

1/2 red bell pepper, minced

1 tomato, diced

1 tsp. cumin

2 tsp. chili powder

1 tsp. garlic powder

1/4 to 1/2 tsp. cayenne pepper

1 pkg. Fauxmagerie Zengarry Smokey Jalapeno cashew cheese

Zengarry Queso sauce (link to recipe below)

Avocado, diced

Instructions:

1. Poke your sweet potatoes with a fork a few times then pop them in the oven for about 45 minutes at 400 degrees F. They are ready when they are soft all the way through when poked with a fork. Allow them to cool about 10 minutes.

2. Make your tempeh and black bean stuffing. Sauté onion and bell pepper in a pan over medium heat. Use a bit of olive oil or water to prevent sticking. Once the onion is soft and translucent add the black beans, tomato and spices. Sauté for 5 minutes more stirring to prevent sticking.

3. Slice your sweet potatoes lengthwise with a sharp knife without cutting all the way through. Spread the two halves and stuff with tempeh black bean mixture.

4. Top with Zengarry Queso Sauce and chopped avocado. Garnish with a bit of chopped cilantro and lime if you have it! Mmmmmmm. Olé