Ring in the New Year with loaded sweet potato and black bean sopecitos! Small and flavorful, these delicious antojitos will leave your party guests oh-so-impressed.
Because you know I’m all about that booze, ’bout that booze, ’bout that booze, no food. If I were channeling my inner Meghan Trainor, and was looking only to meet one goal by the end of the night, perhaps this would be my anthem for New Year’s Eve. Luckily, my love of food supersedes reliving youthful foolishness of the New Year’s Day hangover variety, but I still love a good champagne cocktail.
So while champagne may be at top-of-mind when planning your New Year’s celebrations, let’s not forget about the food! Especially when it comes to savory appetizers, like these loaded sweet potato and black bean sopecitos, that don’t require spending the rest of 2016 in the kitchen.
Traditionally made with fried masa, these loaded sopecitos get a makeover with one of nature’s healthiest sources of beta-carotene—sweet potatoes! Beta-carotene, which needs fat for absorption (hello, avocado!) is a powerful antioxidant that converts to vitamin A in the body. Beta-carotene/vitamin A + healthy fat = glowing skin, a healthy reproductive and immune system!
These little sweet potato morsels were made to be munched on. With minimal prep, you’ll be ready to join in the countdown at midnight. Loaded with refried black beans, avocado, fresh tomatoes, cilantro and lime juice, these sopecitos are also completely customizable. Add salsa or jalapeños for extra heat.
These party-centric hors d’oeuvers are crazy delicious and will help you ring in new year with a fully belly (no hangovers here) and good cheer! Looking for lucky New Year’s Day recipes? Click here and here. Happy New Year!
- 4 sweet potatoes, rinsed and cleaned
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp sea salt
- 1, 16 oz. can organic, vegetarian refried black beans
- 1 avocado, pit and peel removed, and sliced
- 3 tbsp cilantro leaves, chopped
- ½ cup cherry tomatoes, sliced lengthwise
- 1 lime, sliced into quarters
- Preheat oven to 400 degrees F and line a baking sheet with tinfoil.
- Slice sweet potatoes into ½ inch thick rounds.
- Add sweet potatoes, olive oil, salt and smoked paprika to a mixing bowl. Toss well to coat.
- Place sweet potato rounds in a single layer on the tinfoil lined baking sheet and bake for 35 minutes.
- Remove rounds from oven and let cool for 5 minutes, or until cool enough to touch.
- While rounds are cooling, heat up black beans in a small to medium-sized sauce pan over low heat.
- Customize your loaded sweet potato and black bean sopecitos with refried black beans, avocado slices, tomatoes and cilantro. Don't forget to shower with lime juice! You can also try them with the salsa of your choice or other toppings. Enjoy!