Mexican Stuffed  Sweet Potatoes


4 servings


55 minutes


– 2 large sweet potatoes – ½ cup black beans – ½ cup corn – ½ cup cherry tomatoes, chopped – ¼ cup red onion, diced – ¼ cup cilantro, chopped – 1 tbsp. lime juice – ½ tsp. cumin powder – ⅓ tsp. salt or to taste – ½ cup guacamole for serving

1. Preheat the oven to 400°F and place the potatoes on a parchment paper lined baking sheet. Bake the potatoes until soft (about 40-50 minutes, depending on a size).

2. Meanwhile, prepare the black bean salsa, by mixing all if the remaining ingredients (excluding guacamole) in a medium bowl. Set aside. Prepare guacamole, or use store-bought.

3. When baked, remove the sweet potatoes from the oven and cut into two pieces. Sprinkle with salt to taste, and carefully mash the flesh with the fork.

4. Now, top it with a spoonful of avocado and a generous amount of black bean salsa. Serve immediately.

These Mexican Stuffed Sweet Potatoes can be perfect for lunch or dinner time. It's a healthy and tasty meal that the whole family can enjoy.

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