Southwestern-Stuffed Sweet Potato
Southwestern-Stuffed Sweet Potato
By Chef Katie Mae
Makes 2 stuffed potatoes | Ready in 65 minutes | Stores 4 days in fridge (without avocado)
INGREDIENTS
- 2 medium-sized sweet potatoes
- 1–2 cups cooked black beans (about 6–12 oz)
- 1 cup cabbage, shredded
- ½ cup frozen corn, thawed
- ¼ cup oil-free salsa and/or 1 fresh tomato, diced
- ¼–½ avocado, sliced or diced (optional)
- 2 tablespoons fresh cilantro, diced
DIRECTIONS
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Place sweet potatoes on the baking sheet and bake for 60 minutes, or until they can easily be pierced with a fork.
- If you prefer them warm, heat the black beans up on the stovetop.
- Once the sweet potatoes are cooked, transfer them to a plate and let them cool for a few minutes. Slice them lengthwise about half way down.
- Spread the sides apart to create a little bowl in the center of the sweet potato.
- Fill the sweet potatoes with the remaining ingredients, starting with the beans and finishing with the fresh cilantro. Serve right away to enjoy the hot-cold contrast.
CHEF’S NOTES
The amount of beans depends on how much food you want, and if you want more or less protein-rich food.
This recipe is can easily be altered to fit your taste preferences or just add more variety. Feel free to use other varieties of potatoes, beans and greens. You can also stuff your potato with any other toppings of your choice, such as jalapeno, red bell pepper, or shredded carrots.
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