Description
A hearty and nutritious dish featuring roasted sweet potatoes stuffed with black beans, corn, cheese, and avocado for a flavorful, plant-based meal.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1/4 cup sour cream or Greek yogurt
- 1 lime, cut into wedges
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and pat dry, then pierce each several times with a fork.
- Rub sweet potatoes with olive oil, salt, and pepper. Place on a baking sheet and roast for 45-50 minutes, until tender.
- Let sweet potatoes cool slightly, then slice each in half lengthwise. Scoop out some flesh to create a ‘boat’, leaving a 1/4-inch border.
- In a bowl, mix black beans and corn. Divide mixture among sweet potato boats, top with shredded cheese.
- Return to oven for 5-7 minutes until cheese is melted. Remove and top with avocado, cilantro, sour cream, and a squeeze of lime before serving.
Notes
You can customize the seasonings to taste.