Southwestern Stuffed Sweet Potatoes
Prep Time 1 hour
Cook Time 15 minutes
servings
Ingredients
- 4 large sweet potato, washed and dried
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1 15 oz can black beans, rinsed and drained
- 1/2 cup corn
- 1 package taco seasoning
- 1 avocado, peeled, pitted and roughly chopped
- 1/4 cup tomatoes, cherry; halved
- 1/4 cup cheddar cheese, shredded
- 1/4 cup sour cream, or full-fat Greek yogurt
- 2 tbsp cilantro, chopped
Instructions
- Pre-heat the oven to 400 degrees and line a baking sheet with foil.
- Use a fork to poke several holes on one side of each sweet potato. Place the potatoes on the baking sheet hole-side up.
- Drizzle the potatoes with 1 tbsp olive oil and sprinkle with salt then bake for about 1 hour.
- While the potatoes bake, place the beans and the corn in a bowl. Add the remaining olive oil and the taco seasoning. Toss gently until beans and corn are coated. Set aside.
- When the sweet potatoes can be easily pierced with a fork, remove from oven and cool for 5 minutes.
- To assemble, slice the sweet potatoes open and use a fork to mash the inside slightly.
- Spoon beans into each potato. Add the chopped tomatoes and avocadoes, then top with cheddar, sour cream and cilantro. Serve immediately.
Comments
There is no corn in the ingredient list so I used about 1/4 c per person and I added the corn and beans , topped with the cheese and returned the potato to the oven briefly to melt the cheese. I also used my own spice combo to replace taco seasoning.