Tex-Mex Stuffed Sweet Potatoes
Ingredients
The sweet potatoes
The filling
-
2
ears
corn
-
1
15 oz can
low sodium black beans
-
1
piece
tomato
-
1
small
onion
-
1
clove
garlic
-
1
teaspoon
cumin
-
½
teaspoon
chili powder
-
1
teaspoon
paprika
-
1
piece
lime
-
2
tablespoons
cilantro
-
to taste
salt
-
to taste
pepper
-
2
pieces
avocados
Cooking essentials
Instructions
- Pierce each sweet potato with a fork and wrap in a damp paper towel. Microwave for 8-10 minutes until tender.
- Heat a skillet over medium-high heat and spray with cooking spray.
- Add diced onion and minced garlic to the skillet and sauté until onions are translucent.
- Stir in cumin and chili powder, sauté for an additional 2 minutes.
- Cook corn in the microwave for 3 minutes, then cut kernels off the cob.
- Add black beans, diced tomato, and corn to the skillet, sauté for 2 minutes.
- Stir in lime juice, paprika, cilantro, salt, and pepper, and sauté for another 2 minutes.
- Remove from heat and slice each sweet potato in half lengthwise.
- Fill each sweet potato with 3-4 tablespoons of the black bean and corn mixture and half a diced avocado.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
You might also like