Hello, gorgeous. No, it’s not inappropriate to talk to Tuesday night’s dinner. It was just that good.
When I saw Lindsay’s sweet potato socca, I knew I had to recreate it for my dinner, and sweet potatoes + black beans are one of my favorite combinations. Add sweet, creamy goat cheese to the spicy black bean spread and the flavors balance beautifully.
The black bean spread is a lightened up copycat recipe from one of my favorite Mexican chains, Mad Mex. I’ve known the ingredients in their recipe for a while, but took the time to lighten things up (hello mayonnaise) and think I finally found the right balance of spicy, smoky, and creamy. I know it sounds crazy, with none of the typical black bean dip spices, but the little bit of adobo (from the chiles) seems to go a long way.
Sweet Potato Socca (courtesy of The Lean Green Bean)
- 1 1/2 cups cooked sweet potato (no skin)
- 1 cup garbanzo bean flour
- 1 1/2 cups water
- Pre-heat oven to 425.
- Puree all ingredients and bake for 25 minutes in a sprayed springform pan (I used 9in).
Lightened Up Spicy Black Bean Spread
- 1 can black beans, drained & rinsed
- 2 chipotle peppers (canned in adobo, about 2 inches long each)
- 6 Tbsp fat free mayo (I’m sure Greek yogurt would work, but I wanted the mayo flavor)
- 2 Tbsp parmesan cheese
- 2 Tbsp reduced fat mozzarella cheese
- pinch chili powder
- pinch salt
- Combine half of the black beans and chipotle peppers in food processor (I used the small Magic Bullet cup) and puree until smooth.
- Stir in additional ingredients, mixing well.
- If serving alone, heat in oven with additional mozzarella as topping until cheese melts (I spread about half the recipe directly on the socca).
- 1 recipe sweet potato socca, cooled about 5 minutes after baking
- 1 serving Lightened Up Black Bean Spread
- 2 Tbsp goat cheese
- 2 Tbsp reduced fat mozzarella
- Pre-heat oven to 400.
- Spread black bean spread evenly on socca, top with cheeses.
- Bake 10 minutes, until cheese begins to melt.