Mexican Stuffed Sweet Potatoes
Ingredients
The Sweet Potato Boats
-
2
large
sweet potatoes
-
1
cup
low-sodium black beans
-
½
cup
prepared salsa
-
4
large
Phil’s Fresh Eggs
-
1-2
units
avocados
Optional Toppings
-
to taste
chopped fresh cilantro
-
to taste
cheese
-
to taste
nonfat Greek yogurt or sour cream
Instructions
- Preheat the oven to 400°F.
- Scrub the sweet potatoes and arrange them on a baking sheet.
- Bake the potatoes for 50-60 minutes until tender.
- Let the potatoes cool slightly, then slice them in half lengthwise and scoop out the insides into a bowl.
- Mix the scooped potato with black beans and salsa.
- Stuff the mixture back into the potato skins, making a well in the center of each for an egg.
- Crack an egg into each well and bake for an additional 10-15 minutes until the egg is set.
- Serve immediately topped with avocado and any additional toppings.
Nutrition Facts (estimated)
Servings
4 servings
Calories
244
Total fat
10g
Total carbohydrates
28g
Total protein
12g
Sodium
366mg
Cholesterol
185mg
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