Description
Deliciously stuffed sweet potatoes with black beans, corn, and topped with avocado and lime crema.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 ripe avocado, diced
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wash the sweet potatoes and pierce them with a fork. Bake on a baking sheet for 45-60 minutes until tender.
- In a mixing bowl, combine black beans, corn, cumin, garlic powder, salt, and pepper. Mix well.
- Prepare lime crema by mixing Greek yogurt (or sour cream) with lime juice; season with salt and pepper.
- Once sweet potatoes are baked and cool enough to handle, cut lengthwise and mash the insides slightly. Fill each potato with the bean mixture and top with shredded cheese.
- Return to the oven for an additional 5-10 minutes until melted.
- Remove from the oven and finish with diced avocado and a drizzle of lime crema. Garnish with cilantro before serving.
Notes
- For added flavor, you can also sprinkle some chili powder on top before serving.
- These stuffed sweet potatoes can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 30mg