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Ingredients
- 2 sweet potatoes (obviously, big enough to stuff)
- 1 cup low-sodium canned black beans (drained and rinsed)
- 1/2 cup corn (frozen, fresh, or drained/rinsed canned)
- 1/2 cup diced bell peppers (any or all colors – I buy the tiny variety pack of bell peppers in bulk, as its much cheaper)
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 2 limes, juiced
- Salsa (any kind, or homemade– see below)
- 1/2 an avocado, diced (if over-ripe, you can mash it and use it as a dollop on the top of your potatoes)
- Fresh cilantro
Preparation
Step 1
Preheat oven to 400°F. Use a fork to poke a few holes in the potatoes. Place them on a foil-lined baking sheet and bake them for 45-50 minutes or until flesh is soft.
Meanwhile, combine the chopped the bell peppers in a bowl with the black beans, corn, cumin, chili powder, and lime juice. Set aside to let the flavors develop. You can drizzle a little olive oil into the mixture for flavor.
When sweet potatoes are cooked, remove them from the oven. Cut slits down each potato lengthwise, and pull them apart so that you create a well for the fillings.
Spoon 2 tablespoons of salsa into each potato, followed by the corn and bean mixture. Top with avocado pieces and cilantro and serve immediately.