Vegetarian Mexican Stuffed Sweet Potatoes
vegetarian mexican stuffed sweet potatoes
Prep Time5 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Dish
Cuisine: Mexican
Keyword: vegetarian mexican stuffed sweet potatoes
Servings: 4 servings
Author: Joy Shull
- 2 large sweet potatoes
- 1 can black beans drained, rinsed, and patted dry
- ¼ cup chopped cilantro
- Juice of 1 small lime
- ⅛ teaspoon cayenne
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 cup shredded mexican cheese
Preheat oven to 425
Rinse and scrub sweet potatoes and poke holes with a fork
Place sweet potatoes on a baking sheet and roast for 45-60 minutes, or until fork tender
Cut sweet potatoes in half long ways
Gently scoop out filling and place in a bowl - making sure to leave a little around the edges to keep the skins from falling apart (I used about 2 cups worth)
Add beans, cilantro, lime, cayenne, onion powder, garlic powder, salt, cumin, and chili powder
Stir until combined
Scoop filling back into the 4 halves of the sweet potatoes
Top each half with ¼ cup shredded mexican cheese
Bake at 425 for 5-10 minutes, or until cheese starts to brown
Serve topped with sour cream
Enjoy!
Serving: 1g | Calories: 295kcal | Carbohydrates: 42g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 835mg | Fiber: 10g | Sugar: 12g