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Southwestern Stuffed Sweet Potatoes

Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 4 servings
Author: Taylor Ellingson

Ingredients

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • ½ medium red onion
  • 1 12 ounce can diced tomatoes with green chiles
  • 1 14 ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • juice of ½ lime
  • 1 cup GO VEGGIE Cheddar Shreds or your favorite shredded cheddar cheese
  • Cilantro green onion, avocado, additional cheese, and sour cream/plain Greek yogurt for topping

Instructions

  • 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!