Sweet potatoes baked to fluffy perfection, topped with a seasoned black bean and veggie blend, garnished with avocado and lime.
# What you need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Topping
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 can (15 oz) black beans, drained and rinsed
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ½ cup corn kernels (fresh, frozen, or canned)
12 - 1 jalapeño, seeded and diced (optional)
13 - ½ cup shredded cheddar or Monterey Jack cheese (optional)
→ Garnishes
14 - 1 large avocado, diced
15 - ¼ cup fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - ¼ cup sour cream or Greek yogurt (optional)
# Directions:
01 - Preheat the oven to 400°F. Pierce each sweet potato several times with a fork and place them on a baking sheet lined with parchment paper.
02 - Bake the sweet potatoes for 45 to 55 minutes until tender when pierced with a fork.
03 - Heat olive oil in a large skillet over medium heat. Add the red onion and cook for 3 minutes until softened. Add bell pepper, garlic, ground cumin, and smoked paprika; sauté for an additional 3 minutes.
04 - Stir in black beans, corn, salt, black pepper, and jalapeño if using. Cook for 5 minutes until heated through, then remove from heat.
05 - Once baked, carefully slice each sweet potato lengthwise and gently fluff the flesh with a fork.
06 - Spoon the black bean mixture evenly over each sweet potato. Add shredded cheese if desired, and return to the oven for 3 to 5 minutes until melted.
07 - Top with diced avocado, chopped cilantro, a squeeze of lime, and a dollop of sour cream or Greek yogurt if desired. Serve immediately.
