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Southwestern Stuffed Sweet Potatoes

Southwestern Stuffed Sweet Potatoes

Appetizers

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

75 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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.