Vegetarian Recipe | Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes

2 large or 4 smaller sweet potatoes
1 tablespoon extra virgin olive oil
1 cup cooked black beans
1/2 cup frozen sweet corn kernels (I didn’t thaw them)
1/2 cup prepared salsa
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper

  • Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet and rub them with a little oil. (<—this is optional. I used avocado oil. I like how it helps the skin get crispy.)
  • Bake the sweet potatoes until they are fork tender, about one hour for large ones.
  • Meanwhile, heat the oil in a skillet. Add the black beans, corn, salsa, lime juice, cumin, salt, pepper, and pepper flakes. Stir well and cook until everything is heated through, a few minutes. Remove from heat.
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