Delicious and nutritious stuffed sweet potatoes filled with a savory mixture of vegetables, beans, and spices.
Ingredients
- 2 sweet potatoes medium-sized
- 1 cup black beans canned, drained and rinsed
- 1 cup corn frozen, thawed
- 1 red bell pepper diced
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 tablespoon olive oil
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet.
- Bake the sweet potatoes for about 45 minutes, or until they are tender enough to be easily pierced with a fork.
- While the sweet potatoes are baking, heat the olive oil in a pan over medium heat.
- Add the diced red bell pepper and cook for 5 minutes until softened.
- Stir in the black beans, corn, chili powder, cumin, salt, and pepper. Cook for another 5 minutes, then remove from heat.
- Once the sweet potatoes are done, let them cool for a moment, then slice them open lengthwise and fluff the insides with a fork.
- Stuff each sweet potato with the vegetable and bean mixture.
- Serve immediately and enjoy your stuffed sweet potatoes.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 250mgPotassium: 950mgFiber: 12gSugar: 9gVitamin A: 18000IUVitamin C: 45mgCalcium: 80mgIron: 3mg