1 can black beans 1 can white kidney beans 2 avocados (ripe), peeled and diced 2 sweet potatoes, diced 1/2 cup walnuts, chopped 3 tbsp chia seeds 3 tbsp hemp seeds 1 tsp cumin 1 tbsp chili powder salt, pepper, cayenne pepper

Open and drain beans Toss diced sweet potatoes in olive or coconut oil, sautee for 10 minutes or bake at 400 for 25 minutes until edges are crispy Mix all ingredients in large bowl season with salt, pepper, cayenne, pepper Keep refrigerated but serve at room temperature