First potato cut into ¼-inch-thick, 2½-inch-long sticks; second potato left whole, then poked and baked until tender.)
1 15-oz BPA-free can unsalted black beans, rinsed and drained
1/4 cup plus 1 tbsp finely chopped fresh cilantro leaves, divided
Zest of 1 lime plus 1 tsp juice
1 tbsp safflower oil, divided
1 tsp chile powder, divided
1/2 tsp sea salt, divided
1/2 cup whole-wheat panko bread crumbs or regular bread crumbs, divided
1 large egg, beaten
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a medium bowl, toss sweet potato sticks with 1½ tsp oil, 1/2 tsp chile powder and 1/4 tsp salt. Transfer to sheet and bake until tender, about 20 minutes (TIP: If time allows, add an extra 5 to 10 minutes for potatoes to get extra-crispy.)
Scoop out 1 cup flesh from baked sweet potato and transfer to a medium bowl. Add beans, ¼ cup cilantro, remaining ½ tsp chile powder and ¼ tsp salt, ¼ cup panko and egg, then mash well with a potato masher. Form into 4 ½-inch-thick patties and indent each one in the center with your fingers so patties cook evenly. Transfer remaining 1/4 cup panko to a plate and dredge patties in panko. Brush a medium nonstick skillet with remaining 1½ tsp oil and heat on medium. Add patties and cook for about 8 minutes, flipping halfway, until both sides are golden brown.
Meanwhile, in a small bowl, mash avocado with remaining 1 tbsp cilantro, lime zest and juice. Serve each patty topped with avocado mash and with fries alongside.
These all-in-one dip containers layer seasoned black beans with avocado, yogurt, salsa and cheddar for a snack that really satisfies. Pack in individual containers and serve with carrots and celery, or all-natural tortilla chips.