Description
These southwestern stuffed sweet potatoes are filled with black beans, shredded cheese, and salsa for a delicious, vegetarian meal! Add diced avocado and a drizzle of sour cream to take these tasty spuds to the next level!
Ingredients
Units
Scale
- 2 large sweet potatoes (or 4 small sweet potatoes)
- 1 15oz can black beans, drained and rinsed (or 2 cups of Mexican Black Beans)
- 1/2 cup tomato salsa
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- 2 tablespoons sour cream or plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- Salt to taste
Instructions
Microwave Method
- Prick the sweet potatoes with a fork, 8-10 times. Place on a plate and cover with a damp paper towel.
- Microwave for 12-15 minutes or until the potatoes are soft.
- When the potatoes are done, slice them lengthwise.
- Scrape the center of the sweet potatoes with a fork and mash the sweet potato slightly.
- Top with black beans and sprinkle with cheddar cheese.
- Microwave the potatoes for 2-3 minutes or until the cheese is melted and the beans are heated through.
- Remove from the oven and top with salsa, avocado, sour cream, and cilantro. Add salt to taste, if needed.
Oven Method
- Preheat the oven to 350 degrees.
- Prick the sweet potatoes with a fork, 8-10 times and place the on a baking sheet.
- Bake for 1 hour or until the potatoes are soft.
- When the potatoes are done, slice them length-wise.
- Scrape the center of the sweet potatoes with a fork and mash the sweet potato slightly.
- Top with black beans and sprinkle with cheddar cheese.
- Bake the potatoes for 10-12 minutes or until the cheese is melted.
- Remove from the oven and top with salsa, avocado, sour cream, and cilantro. Add salt to taste, if needed.