Now this recipe, as written is easy, but not quick. The only thing making it not quick is baking the sweet potato in the oven. This takes about an hour if you are using the really big ones. The rest of the prep in the recipe? 10 minutes.
ingredients
- 2 large or 4 smaller sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1 cup cooked black beans
- 1/2 cup frozen sweet corn kernels (I didn’t thaw them)
- 1/2 cup prepared salsa
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/3-2/3 cup shredded sharp cheddar
- for garnish–~2 tablespoons coarsely chopped fresh cilantro, lime wedges (optional)
instructions
- Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet and rub them with a l ittle oil. (this is optional. I used avocado oil. I like how it helps the skin get crispy.)
- Bake the sweet potatoes until they are fork tender, about one hour for large ones.
- Meanwhile, heat the oil in a skillet. Add the black beans, corn, salsa, lime juice, cumin,salt,pepper, and pepper flakes. Stir well and cook until everything is heated through, a few minutes.Remove from heat.
- Vìsìt southwest stuffed sweet potatoes @ happyhealthymama.com for full ìnstructìons.