Tex-Mex Stuffed Sweet Potatoes
Make these Tex-Mex Stuffed Sweet Potatoes tonight ... they're packed with flavor and fun to eat!
Servings: 4 people
Ingredients
- 4 medium sweet potatoes
- 1 (15-ounce) can black beans, drained and rinsed
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 cup shredded Mexican cheese
- salt
- pepper
Toppings:
- 1 cup frozen corn
- 1 avocado, diced
- salsa
- sour cream
Instructions
- 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!
Notes
*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.
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