Ingredients
Scale
- 2 medium sweet potatoes
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes
- 1 tsp taco seasoning
- 1 avocado, diced
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
- Salt & pepper to taste
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: Pierce the sweet potatoes with a fork, wrap them in foil, and bake for 45-60 minutes until tender.
- Mix the Filling: In a bowl, combine black beans, corn, diced tomatoes, taco seasoning, salt, and pepper.
- Prepare the Sweet Potatoes for Stuffing: Once the sweet potatoes are done, slice them open and fluff the insides with a fork to create space for the filling.
- Stuff the Potatoes: Fill each sweet potato with the bean mixture, ensuring an even distribution.
- Add Toppings: Top the stuffed sweet potatoes with diced avocado and shredded cheese if using.
- Garnish and Serve: Garnish with fresh cilantro before serving to add a burst of flavor and color.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 10g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g