What's on the Menu? Stuffed Black Bean Sweet Potatoes

Is anyone else slightly obsessed with sweet potatoes? I love that they can be so versatile! Gone are the days are plain ol' sweet potatoes as a complex carb side. Get creative with them! They are high in Vitamins A & C, can help lower your blood pressure, and they contain choline, a vital nutrient that helps keep inflammation at bay.

This is a quick and easy recipe that can be modified for all tastes! You can add meat or leave the recipe unadjusted and enjoy this vegetarian spin. The possibilities are endless! Enjoy!

Black Bean Stuffed Sweet Potatoes Serves 4 Produce:

  • 1/2 Avocado, chopped

  • 1 handful Cilantro, finely chopped

  • 2 garlic cloves, finely minced

  • 1/2 Red onion, medium

  • 4 Sweet potatoes, medium large

  • 1 lime, juiced




Canned:

  • 1 15oz can Black beans (no salt added), rinsed and drained.

  • 1 15oz can corn (no salt), rinsed and drained.

Oils & Spices:

  • 1 tbsp olive oil

  • 1/2 tsp onion powder

  • 1/4 tsp Cumin

  • 1/2 tsp Black pepper, ground

  • 1/4 tsp Chili powder

  • 1/2 tsp Sea salt

Preheat oven to 400F. Apply olive oil to sweet potatoes and pierce several times with a fork. Place on baking sheet and put in oven. Cook for 40 mins or until fork tender. In a small bowl, mix onion powder, cumin, black pepper, chili powder, and sea salt. Add corn, black beans, onion, and garlic. Mix ingredients together. When sweet potatoes are finished baking, remove from oven and let rest for 5 minutes. Slice open, fork through insides and finally top with ingredients previously mixed in bowl. Top with fresh avocado ,lime juice, and cilantro. Enjoy!