CHEESY BLACK BEAN STUFFED SWEET POTATOES WITH ARUGULA + POACHED EGGS.

Also, I’d like to some way petition that Cinco de Mayo always be on a Saturday. Like forever. Because today is… rough.

Doesn’t everything get better with an egg though? Yesterday I had some nachos with an egg. And the spiciest chorizo ever that caused me to suck down margaritas like they were ice water. Hence the whole wishing it was Sunday thing.

INGREDIENTS:

• 4 medium sweet potatoes
• 1 cup black beans
• 4 ounces fontina cheese, freshly grated
• 2 cups fresh arugula
• 1 teaspoon olive oil
• half a lemon, juiced
• 4 eggs, cooked as desired
• salt + pepper

DIRECTIONS:

• Preheat oven to 425 degrees F. Poke sweet potatoes with a fork and then place on a baking sheet. Bake for 30 minutes, then reduce the heat to 350 degrees F and bake for 30-40 minutes more. Remove and let cool slightly, about 5 minutes. Carefully slice down the center of the potato, pushing the skin open. Stuff each potato with an ounce of fontina, then top equally with black beans. At this time you can pop it back in the oven for a few minutes to melt the cheese.
• Read more please visit : www.howsweeteats.com

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