AuthorShannon
Preheat oven to 425. Poke sweet potato a few times with a fork and bake until tender, about 45 minutes.
Cut grape tomatoes in half. Thinly slice green onions. Crumble queso fresco
While potatoes are baking heat a pan over medium high heat. Add corn and season with 1/2 tsp chili, 1/2 tsp cumin, and 1/2 tsp chili powder. Allow to sit untouched for 2 minutes, stir and allow to cook for another 2 minutes or until there is a slight char on the corn.
Heat black beans in microwave or on stove top.
Once potatoes are baked, cut a slit in the top and fluff up the insides with a fork.
Top each sweet potato with corn, black beans, and tomatoes.
Sprinkle with queso fresco and cilantro, serve with a lime wedge.
Ingredients
Directions
Preheat oven to 425. Poke sweet potato a few times with a fork and bake until tender, about 45 minutes.
Cut grape tomatoes in half. Thinly slice green onions. Crumble queso fresco
While potatoes are baking heat a pan over medium high heat. Add corn and season with 1/2 tsp chili, 1/2 tsp cumin, and 1/2 tsp chili powder. Allow to sit untouched for 2 minutes, stir and allow to cook for another 2 minutes or until there is a slight char on the corn.
Heat black beans in microwave or on stove top.
Once potatoes are baked, cut a slit in the top and fluff up the insides with a fork.
Top each sweet potato with corn, black beans, and tomatoes.
Sprinkle with queso fresco and cilantro, serve with a lime wedge.