Mexican Sweet Potatoes

Ingredients 

• 4 Sweet Potatoes
• 1 Avocado
• 1 Package of Fresh Pico De Gallo
• 1 Can of Black Beans
• 1 Bag of frozen Quinoa

Recipe

1. Pre-heat oven to 450
2. Cut sweet potatoes in half and paint them in olive oil
3. Place taters on pan face down and roast for 30 minutes at 450
4. Cook quinoa in microwave per the bag ingredients
5. Pit and cube avocado
6. Cook black beans on stove top over medium high heat. Season with salt and pepper.
7. Combine quinoa, black beans, avocado and pico de gallo together.
8. Remove sweet potatoes from the oven and cover in mixture then eat.