Ingredients

  • 1 pouch of SOMOS™ Mexican Black Beans
  • 3 sweet potatoes, halved
  • 1 cup Manchego cheese, shredded
  • 4 garlic cloves, smashed
  • 4 rosemary springs

Prep

  1. Preheat oven to 400° F
  2. Cut sweet potatoes in half and roast for 15 minutes
  3. Cut out the inside of the sweet potatoes, discard or enjoy them while you cook
  4. Microwave SOMOS™ Mexican Black Beans for 90 seconds & scoop them into each sweet potato
  5. Add cheese of your choice, we used Manchego
  6. Add garlic and rosemary to the pan
  7. Bake again for 5-10 minutes & serve