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Mexican Stuffed Sweet Potatoes

Mexican Stuffed Sweet Potatoes Recipe
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These Mexican-inspired stuffed sweet potatoes are a hearty, plant-forward meal perfect for a nutritious weeknight dinner. The natural sweetness of the roasted potatoes perfectly complements the savory, spiced black bean and corn mixture. Topped with fresh, creamy avocado and a bright squeeze of lime, this fiber-rich dish is both satisfying and energizing, making it an excellent choice for easy meal prep that tastes just as good the next day.

Ingredients

Scale

4 medium sweet potatoes
15 oz can black beans, rinsed and drained
1 cup corn kernels
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
Salt to taste
1 large ripe avocado, sliced
Fresh cilantro, chopped
1 lime, cut into wedges

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Scrub the sweet potatoes, pierce the skins multiple times with a fork, and roast on a parchment-lined baking sheet for 45 minutes or until tender.
While the potatoes bake, heat olive oil in a pan over medium heat.
Add the black beans, corn, cumin, chili powder, and a pinch of salt to the pan.
Sauté the bean mixture for 5-7 minutes until heated through and well-combined.
Remove potatoes from the oven and carefully slice them open down the center.
Fluff the insides lightly with a fork and portion the bean and corn mixture into each potato.
Top with fresh avocado slices, chopped cilantro, and a generous squeeze of lime juice before serving.

Notes

Choose sweet potatoes that are similar in size to ensure they cook evenly. You can store leftovers in an airtight container for up to 3 days in the refrigerator. For added heat, include diced jalapeños in the bean mixture.

Nutrition

Find it online: https://www.blinkitchen.com/mexican-stuffed-sweet-potatoes/