Turn a tater into a meal by stuffing it with a nutrient-rich mixture that’s basically a lightning-fast vegetarian chili. The best part? It’s a full dinner, ready in less than an hour. Even better, if you bake the potatoes ahead of time, it takes just ten minutes.
Loaded Southwestern Stuffed Sweet Potatoes
Recipe by: Eat Spin Run Repeat
Makes: 2 stuffed sweet potatoes
Ready in: 1 hour
2 medium sweet potatoes, scrubbed clean
1/2 cup diced bell peppers
2/3 cup black beans, rinsed and drained
1/2 cup corn (frozen, fresh, or canned)
1/8 teaspoon ground cumin
1/4 teaspoon chili powder
2 limes, juiced
1/2 avocado, diced
Cilantro, to garnish (optional)
1. Preheat oven to 400 degrees. Use a fork to prick holes in potatoes. Place on a foil-lined baking sheet and bake for 45 to 50 minutes or until flesh is soft.
2. Combine peppers, black beans, corn, cumin, chili powder, and lime juice in a bowl. Set aside to let flavors develop.
3. Remove sweet potatoes from oven and let them cool for a few minutes. Cut slits down each lengthwise, and pull apart to create a well for fillings.
4. Spoon 2 tablespoons of the pepper and bean mixture into each potato. Top with salsa, avocado and cilantro, if desired.