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Southwest Stuffed Sweet Potatoes


Southwest Stuffed Sweet Potatoes
  • Quick & Easy!
  • Gluten Free!

Why We Like It


Stuffed sweet potatoes make a great quick meal. The warm black beans and veggies really compliment the salsa and cool avocado!  Super delicious!  You can even cook your sweet potatoes in the slow cooker!

Ingredients


  • 4 sweet potatoes (or 1 potato for each person)
  • 2 Tbsp olive oil
  • 1 can black beans (rinsed and drained)
  • 1/2 red onion (chopped)
  • 1 cup corn (canned or fresh corn off the cob would be best!)
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup salsa (your choice)
  • 1 avocado (pitted, peeled and sliced)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup Colby Jack cheese (shredded, OPTIONAL)
  • 1 jalapeno (sliced, OPTIONAL)
Serves: 4Ready In: 20 minutes

Directions


  1. You can either cook your sweet potatoes in the oven or in the microwave, depending on your time.
  2. To bake the sweet potatoes in the oven: Preheat oven to 425 degrees. Pierce the potatoes with a fork and rub with olive oil. Bake for one hour, or until tender when pierced.  To cook the sweet potatoes in the microwave: Pierce the potatoes with a fork and cook on high for about 3 minutes, then turn over and cook 3-5 minutes more (time will vary depending on your microwave).
  3. While the sweet potatoes are cooking, add 1 Tbsp of olive oil to a skillet over medium high heat.  Add the black beans, red onion and corn to a skillet and saute for 3-5 minutes.  Add ground cumin, salt and pepper and stir to combine.
  4. When the sweet potatoes are done, slit the potatoes open and fluff the insides with a fork.
  5. Top the potatoes with the black beans, red onion, corn, salsa, sliced avocado, cilantro, cheese and jalapeño slices, if desired.  Enjoy!

Quick Tips


If you can take advantage of in-season corn on the cob for this recipe, it makes it even better!  There are several ways to cook your corn on the cob:  wrapped in foil in the oven, on the grill, or in the microwave.  The microwave can be a quick and easy way to cook corn on the cob; just remove it from the husk, place it in a glass pan with a little water, cover with plastic wrap and peel back one corner to vent.  Cook it on high for 3-5 minutes, depending on how many you cook at one time.  Don't be intimidated to cut it off the cob; just stand it upright in a bowl and using a sharp knife cut in a downward motion and cut the kernels off!

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