Black Bean Stuffed Sweet Potatoes
These Stuffed Sweet Potatoes are vegetarian and stuffed with black beans, Monterey jack cheese, guacamole, pico de gallo and jalapenos!
Servings: 4 servings
Calories: 488kcal
Ingredients
- 4 sweet potatoes
- 1 cup Monterey jack cheese
- 1 can black beans rinsed and drained
- 1 cup corn
- 1 cup pico de gallo
- 1 cup guacamole
- 1/2 cup red onion, diced
- 1 jalapeno pepper, sliced
- Cilantro, to serve
- Sour cream, to serve
- Lime wedges, to serve
Instructions
- Preheat oven to 425 F. Once preheated, add sweet potatoes to a parchment-lined baking sheet and bake for 45 minutes or until heated through. Meanwhile, prepare toppings.
- Once sweet potatoes are soft, slice a deep cut lengthwise across the sweet potatoes, then stuff with cheese. Bake another 2-3 minutes until cheese is melted.
- Remove sweet potatoes from oven and stuff with remaining toppings, serving with cilantro, sour cream and lime wedges. Enjoy!
Video
Notes
Add some more protein using chicken, pork or chickpeas.
Store the potatoes with or without the toppings for up to 5 days. Reheat in the microwave for 1-2 minutes or in the oven for 10-15 minutes at 350° F.
Freeze the sweet potatoes with the cheese, corn and beans for up to 3 months. Defrost in the fridge then reheat as normal.
Cook the sweet potatoes ahead of time and freeze for up to 12 months. Reheat in the oven for 30 minutes at 350°F.
Nutrition
Calories: 488kcal | Carbohydrates: 77g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 679mg | Potassium: 1232mg | Fiber: 14g | Sugar: 18g | Vitamin A: 32702IU | Vitamin C: 16mg | Calcium: 299mg | Iron: 3mg