Description
A nutritious and delicious blend of creamy avocado, hearty black beans, and sweet potatoes, perfect for any meal.
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 can of black beans, drained
- 2 ripe avocados
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat your oven to 400°F (200°C).
- Poke holes in each sweet potato with a fork, wrap them in foil, and bake for 45-60 minutes until tender.
- In a bowl, mash the ripe avocado, then add the drained black beans, lime juice, chopped cilantro, cumin, and chili powder. Mix well.
- Allow sweet potatoes to cool, then cut them down the middle to create pockets.
- Spoon the black bean and avocado mixture into the sweet potatoes.
- Serve hot, optionally topped with extra cilantro, Greek yogurt, or hot sauce.
Notes
Choose sweet potatoes of similar size for even baking. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 400
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg