Make these Tex-Mex Stuffed Sweet Potatoes tonight ... they're packed with flavor and fun to eat!
Course: Main Course
Cuisine: Mexican, Tex Mex
4medium sweet potatoes
1(15-ounce) canblack beans,drained and rinsed
1cupshredded Mexican cheese
Preheat oven to 425 degrees.
Poke potatoes all over with a fork, then place on a baking sheet.
Bake potatoes until tender when pierced with a fork, about 45 to 60 minutes. (See note for microwave instructions).
Mix together black beans, chili powder, cumin, and oregano. Season to taste with salt.
When the potatoes are ready, carefully split them in half and season generously with salt and pepper.
Top potatoes with black beans and cheese.
Return potatoes to oven and bake until cheese is melted and potatoes are hot, about 5 minutes.
While the potatoes are baking, combine the corn and a tablespoon of water in a small bowl. Microwave in 30 second increments, stirring in between, just until the corn is hot.
Top potatoes with corn, avocado, salsa, and sour cream.
Serve potatoes immediately. Enjoy!
*If you are in a rush, microwave potatoes for 8 to 10 minutes, turning once, or until tender. Top with black beans and cheese, then microwave until cheese is melted, about 30 to 45 seconds. Add toppings and serve.