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

INGREDIENTS

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

Salsa

1/2 avocado, diced

Cilantro, to garnish (optional)

DIRECTIONS

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.

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