Description
- 4 sweet potatoes
- 2 roma tomatoes, diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- ¼ cup chopped red onion
- 1 lime, juiced
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup chopped cilantro
- ½ cup guacamole, optional
Ingredients
- Preheat the oven to 425°F and line a large baking sheet. Use a fork to poke holes in the sweet potatoes. Place them in the preheated oven and bake for 50 minutes to 1 hour, until they are soft and cooked through.
- While the sweet potatoes cook, in a medium bowl stir together the tomatoes, corn, beans, red onion, lime juice, garlic powder, salt, and pepper.
- Remove the sweet potatoes from the oven and cut each one open lengthwise. Let cool slightly.
- Stuff each sweet potato with the bean mixture and then top with cilantro. Optionally, top with guacamole and garnish with lime wedges.
- Serve immediately while warm.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
Keywords: sweet potatoes, baked potato, lunch, dinner, easy, healthy, vegan, vegetarian, sweet potato, baked, mexican, southwest, lime, beans, black beans, corn, tomatoes, meal prep