southwest stuffed sweet potato

AuthorShannon
Rating
Yields1 Serving
 2 sweet potatoes
 1 cup sweet corn
 1 cup black beans
 3 green onion
 1 cup grape tomatoes
 2 tbsp cilantrochopped
 2 tbsp queso fresco
 lime wedges
1

Preheat oven to 425. Poke sweet potato a few times with a fork and bake until tender, about 45 minutes.

2

Cut grape tomatoes in half. Thinly slice green onions. Crumble queso fresco

3

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.

4

Heat black beans in microwave or on stove top.

5

Once potatoes are baked, cut a slit in the top and fluff up the insides with a fork.

6

Top each sweet potato with corn, black beans, and tomatoes.

7

Sprinkle with queso fresco and cilantro, serve with a lime wedge.

Ingredients

 2 sweet potatoes
 1 cup sweet corn
 1 cup black beans
 3 green onion
 1 cup grape tomatoes
 2 tbsp cilantrochopped
 2 tbsp queso fresco
 lime wedges

Directions

1

Preheat oven to 425. Poke sweet potato a few times with a fork and bake until tender, about 45 minutes.

2

Cut grape tomatoes in half. Thinly slice green onions. Crumble queso fresco

3

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.

4

Heat black beans in microwave or on stove top.

5

Once potatoes are baked, cut a slit in the top and fluff up the insides with a fork.

6

Top each sweet potato with corn, black beans, and tomatoes.

7

Sprinkle with queso fresco and cilantro, serve with a lime wedge.

southwest stuffed sweet potato

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