Grilled Black Beans with Sweet Potato and Cilantro-Lime Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat sweet potato planks dry and brush both sides generously with 2 tablespoons of olive oil. Season lightly with salt and pepper.

   Tip: Dry potatoes grill more evenly and develop better char marks.

2. 2

   Place sweet potato planks on the grill for 4-5 minutes per side until they develop golden grill marks and are tender when pierced with a fork. Transfer to a cutting board and cut into bite-sized chunks.

   Tip: Don't move the potatoes too frequently; let them sit to develop color.

3. 3

   In a medium bowl, combine black beans, minced garlic, cumin, smoked paprika, salt, and pepper. Toss to coat evenly.

   Tip: Mix the spices while the beans are still slightly warm to better absorb flavors.

4. 4

   Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced red onion and sauté for 3-4 minutes until softened and slightly caramelized.

   Tip: Caramelizing the onions adds natural sweetness that complements the beans.

5. 5

   Add the seasoned black beans to the skillet with the caramelized onions. Stir gently and cook for 5 minutes to warm through and meld flavors.

   Tip: Keep heat moderate to prevent beans from breaking apart.

6. 6

   Combine fresh lime juice and chopped cilantro in a small bowl to create the glaze. Add a pinch of salt to taste.

   Tip: Prepare this glaze just before serving to keep the cilantro vibrant and fresh.

7. 7

   In a serving platter, arrange grilled sweet potato chunks and spoon the black bean mixture over top. Drizzle the cilantro-lime glaze across everything.

   Tip: Layer ingredients for visual appeal and even distribution of flavors.

8. 8

   Top with crispy tortilla strips and fresh avocado slices. Serve immediately while warm.

   Tip: Add avocado just before serving to prevent browning.