These Black Bean Stuffed Sweet Potatoes are loaded with fresh flavor, texture and color! Admittedly, this recipe likely isn't for the hard-core carnivore in your life. But they're delicious, so perhaps you can sneak them in!
I love this recipe for a few reasons... It's super easy to pull together. Okay, so you need a bit of time for the potatoes to bake in the oven but the black bean relish comes together in under 10 minutes. How's that for a quick mid-week meal? Plus, it's filling, yet waistline friendly! Which is a real win in my book, especially during the summer months. And finally, something about the contrast of a cool, crisp, chili-lime salad spooned over warm, creamy sweet potato is just oh-so delightful.
These potatoes also make for great leftovers or meal prep. Whip up a big batch of the black beans, and bake off some potatoes. Stash in the fridge for a speedy quick lunch or dinner at a moment's notice. Simply zap the potato in the microwave, spoon over the black beans, and you're ready to go. I'll be keeping this recipe in my back pocket during maternity leave for sure!
Black Bean Stuffed Sweet Potatoes
Ingredients
· 4 medium sweet potatoes
· 1 can black beans, rinsed and drained
· 2 ears of fresh corn, kernels removed from the cob
· 1 red pepper, diced
· 2 avocados, diced
· 4 scallions, sliced thin
· ¼ cup cilantro, chopped
· 1 ½ tsp chili lime seasoning
· ¼ tsp black pepper
· Juice of 2 limes
Preheat oven to 400F.
Prick the potatoes with a fork and place on a baking sheet. Bake for 60 minutes until the potatoes are soft and cooked through.
While the potatoes cook, add all remaining ingredients to a bowl. Toss to combine. Chill until ready to serve.
Slice each potato in half and allow some steam to escape. Using a fork, mash each potato while leaving the skin relatively intact. Season to taste with salt and pepper. Spoon a heaping serving of the black bean mixture into the center of each potato.
Serves 4
Gluten Free Friendly!
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