Southwestern Stuffed Sweet Potatoes
The recipe Southwestern Stuffed Sweet Potatoes can be made in around 1 hour and 30 minutes. This recipe serves 4 and costs $1.46 per serving. This side dish has 424 calories, 18g of protein, and 14g of fat per serving. 63 people have made this recipe and would make it again. If you have olive oil, frozen corn, cheddar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Greens And Chocolate. Overall, this recipe earns a tremendous spoonacular score of 92%. If you like this recipe, you might also like recipes such as Southwestern Stuffed Sweet Potatoes, Southwestern Stuffed Sweet Potatoes, and Stuffed Sweet Potatoes Southwestern Style.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 75 minutes
Ingredients:
1 (14 ounce) can black beans, drained and rinsed
1 (12 ounce) can diced tomatoes with green chiles
1 cup GO VEGGIE Cheddar Shreds (or your favorite shredded cheddar cheese)
1/2 teaspoon chili powder
Cilantro, green onion, avocado, additional cheese, and sour cream/plain Greek yogurt for topping
1/2 teaspoon cumin
1 cup frozen corn
1/2 teaspoon garlic powder
juice of 1/2 lime
1 tablespoon olive oil
1/4 teaspoon paprika
1/2 medium red onion
1/2 teaspoon salt
4 medium sweet potatoes
Equipment:
oven
frying pan
bowl
Cooking instruction summary:
Preheat oven to 400 degrees F. Poke holes in sweet potatoes with a fork. Bake in preheated oven for 45-55 minutes, until flesh is soft. In a large skillet, heat olive oil over medium-high heat. Add onion and cook for 5 minutes, until softened. Add diced tomatoes, black beans, frozen corn, chili powder, cumin, garlic powder, paprika, and salt, and continue cooking until corn is warm, about 5 more minutes. Once sweet potatoes are cool enough to handle, carefully cut a slit lengthwise down each potato and scoop out the flesh, putting it into a large bowl. Mash sweet potato with a fork. Add black bean mixture to sweet potato, along with lime juice and cheese, stirring well to combine. Scoop mixture back into sweet potato skins, filling each one liberally and over the top. Top with cilantro, green onion, and sliced avocado. Add additional cheese and/or sour cream if you want! Enjoy!
Step by step:
1. Preheat oven to 400 degrees F.
2. Poke holes in sweet potatoes with a fork.
3. Bake in preheated oven for 45-55 minutes, until flesh is soft.
4. In a large skillet, heat olive oil over medium-high heat.
5. Add onion and cook for 5 minutes, until softened.
6. Add diced tomatoes, black beans, frozen corn, chili powder, cumin, garlic powder, paprika, and salt, and continue cooking until corn is warm, about 5 more minutes.
7. Once sweet potatoes are cool enough to handle, carefully cut a slit lengthwise down each potato and scoop out the flesh, putting it into a large bowl.
8. Mash sweet potato with a fork.
9. Add black bean mixture to sweet potato, along with lime juice and cheese, stirring well to combine.
10. Scoop mixture back into sweet potato skins, filling each one liberally and over the top.
11. Top with cilantro, green onion, and sliced avocado.
12. Add additional cheese and/or sour cream if you want!
13. Enjoy!
Nutrition Information:
covered percent of daily need
