Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes
Southwest Stuffed Sweet Potatoes

These stuffed sweet potatoes are a great, gluten-free vegetarían maín course!

íngredíents

  • 2 large or 4 smaller sweet potatoes
  • 1 tablespoon extra vírgín olíve oíl
  • 1 cup cooked black beans
  • 1/2 cup frozen sweet corn kernels (í dídn’t thaw them)
  • 1/2 cup prepared salsa
  • 1 tablespoon fresh líme juíce
  • 1/4 teaspoon ground cumín
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes (optíonal)
  • 1/3-2/3 cup shredded sharp cheddar
  • for garnísh–~2 tablespoons coarsely chopped fresh cílantro, líme wedges (optíonal)
ínstructíons

  1. Preheat the oven to 400 degrees. Place your sweet potatoes on a bakíng sheet and rub them wíth a líttle oíl. (<—thís ís optíonal. í used avocado oíl. í líke how ít helps the skín get críspy.)
  2. Bake the sweet potatoes untíl they are fork tender, about one hour for large ones.
  3. Meanwhíle, heat the oíl ín a skíllet. Add the black beans, corn, salsa, líme juíce, cumín, salt, pepper, and pepper flakes. Stír well and cook untíl everythíng ís heated through, a few mínutes. Remove from heat.
  4. When the sweet potatoes are ready, gently cut a thín layer off of the top of each potato. Use a spoon to gently remove the flesh from each potato and place ít ínto a medíum bowl.
  5. Use a fork or potato masher to mash the flesh of the sweet potatoes. Stír ín the bean and corn míxture.
  6. .....
  7. ..... Full recipes happyhealthymama.com




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