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
- Spices: garlic powder, cumin, salt, pepper
Instructions
- Preheat the oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork; bake on a parchment-lined baking sheet for 45-60 minutes until tender.
- While baking, combine black beans, corn, cumin, garlic powder, salt, and pepper in a mixing bowl.
- In a small bowl, mix Greek yogurt (or sour cream) with lime juice; season to taste.
- Once sweet potatoes are baked and slightly cooled, cut them lengthwise and mash the insides gently.
- Fill each potato with the black bean mixture; top with cheese and return to the oven for an additional 5-10 minutes until cheese is melted.
- Serve topped with diced avocado and lime crema.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 30mg