1 cup roasted sweet potato or yams (or both, if you’re feelin real fancy)
1 cup black beans
1 cup corn
3 tbsp avocado oil
1 red pepper
2 cloves garlic
1 cup cotija cheese plus more for topping (LakeWolf Creamery.. Local and super delicious)
½ cup of greek yogurt (Maple Hill is best.. grassfed, organic, whole milk, no sugar added, great personality..)
4 oz cream cheese
Pinch of salt and black pepper
Preheat oven to 425.
Chop sweet potatoes into cubes about the size of a black bean (it’s best to have everything about the same size so your mouth doesn’t get confused). Put in a bowl and toss with 1 tbsp of avocado oil and a pinch of salt and pepper. Spread out on baking sheet so they don’t overlap and put in oven. Roast for 10 mins or until tender and browning around the edges. Turn oven down to 325.
Chop shallot and red pepper. Dice garlic.
Heat oil in an oven safe skillet (we like cast iron) add shallot and red pepper and saute until shallot is translucent. Add garlic and corn. Stir constantly as not to burn garlic (burnt garlic is gross). Cook until corn has started to blacken. Stir in roasted sweet potatoes and black beans and remove from heat.
Grate cojita cheese. Miix together cojita, greek yogurt, and cream cheese in a large bowl.
Add the sweet potato, bean, and corn mixture to the cheese mixture in the large bowl.
Grease your skillet with the left over oil so your dip doesn’t stick (that would be very sad) and pour mixture into skillet.
Bake for 11-13 minutes or until bubbly and melty.
Top with cojita cheese. And.. If you’re feeling froggy… add avocado and lime to your topping.