Sweet Potato "Crostini" topped with Black Beans

What do you take as an appetizer to a party the first week of January?  No one wants your cheese topped crostini or decadent brownies.  NO, they want tasty food without a lot of calories. Suddenly everyone is watching what they eat, when just a week ago, the thought didn't even cross their mind.

Of course, I'm just as guilty this time of year.  The holidays were full of many great meals with great company.  They were also full of many generous gifts.  Can you believe someone gave me a gift of a huge box of sweet potatoes?  Talk about knowing your audience!  I can't think of a better way to make me smile than fresh produce.  Locally grown too, which is impossible to find in the grocery store these days.

 

The sweet potatoes in this recipe become much like a crostini.  They hold together nicely to provide a perfect base for the black bean dip.  Served both warm from the oven and at room temperature, these are a good food even when you're not watching what you eat. Gluten free, vegan, low calorie and mighty tasty- what more does a person want in January or any time of year!

Sweet Potato "Crostini" topped with Black Beans

inspired by Smitten Kitchen

3 large sweet potatoes, cut into 1" coins
2 Tbsp olive oil
3/4 cup black beans
1/4 cup carmelized onions
1 Tblsp rice vinegar
3 Tbsp parsley
1/2 tsp dried Aleppo pepper
1/4 tsp cumin
1/4 tsp sea salt
1/2 tsp Mexican Oregano
1/2 red pepper finely diced
1/4 cup tortillas crushed
1/4 cup queso fresco, crumbled (optional)


Preheat oven to 450degrees.  Coat a large baking pan with olive oil and place sweet potato coins on.  Sprinkle with salt.  Bake for 15min and then flip and bake 10min more.  They should be blistered and dark brown/black.  Set aside and make topping.
In a blender, combine black beans, onions, vinegar, parsley, Aleppo pepper, cumin, salt and oregano.  Pulse until combined into a thick mixture. 
Top each sweet potato with the black bean dip, red pepper and crushed tortillas.  Enjoy!