These Mexican stuffed sweet potatoes are most likely one of my preferred suppers ever. It's veggie lover, sound, new and prepared in less than 60 minutes. It's such a basic supper, however it packs a huge amount of flavor.
It's fundamentally a taco or burrito bowl, however as opposed to layering the fixings over rice, you thud them into a heated sweet potato. What's more, it makes an exceptionally fulfilling dinner, it's entirely solid and it's everything custom made.
My preferred thing about these stuffed sweet potatoes is that it is so natural to make! It calls for making your own salsa and guacamole, yet it's still excessively speedy since we're taking an alternate route with our guacamole by utilizing the hand crafted salsa to enhance it up. On the off chance that you need, attempt this increasingly conventional natively constructed blender guacamole.
What's more, furthermore, this is all event while the sweet potatoes heat, so when your potatoes are done, your stuffing will be arranged and prepared to go.
Ingredients :
- 4 Sweet Potatoes
- 15 oz. Can Black Beans drained and rinsed
- 1 cup Frozen Corn
- 1 stalk Green Onion chopped
- 1 Lime sliced into four wedges
Salsa:
- 4 Roma Tomatoes
- 1/2 Red Onion
- 1/4 cup Cilantro divided
- 2 Limes
- Salt and Pepper to taste
Guacamole:
- 2 Avocado
- 1/3 of Homemade Salsa
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
Instructions :
- Preheat oven to 450F. Pierce potatoes with a knife or fork in several different places. Bake for about 50 minutes, or until soft throughout. While the potatoes are baking, prepare the stuffing.
- Prepare the Salsa: Dice the tomatoes and red onion, transfer to a medium bowl. Chop cilantro, then add 3 tbsp. of cilantro to the bowl, set the rest aside for later. Squeeze lime juice into the bowl. Season to taste with salt and pepper. Mix until thoroughly combined. Set aside.
- Prepare the Guacamole. Scoop avocado into a separate medium bowl. Mash well, then add onion powder, garlic powder and 1/3 of the homemade salsa. Add salt and pepper. Mix well, set aside.
- In a separate microwave safe bowl, heat frozen corn in the microwave for about 2 minutes. Remove from microwave, then add in black beans and 1/2 of the remaining salsa mixture. Season with salt and pepper. Mix well, set aside.
- Remove potatoes from oven and let sit until just cool enough to handle. Slice potatoes in half, stopping about 1/2 way through so the bottom portion of the potato is still in tact (this will keep things from getting too messy and make the potato itself a sort of bowl to hold the stuffing without falling apart). Mash the center of each potato with a fork.
- Stuff baked sweet potato with black bean mixture, followed by salsa, then guacamole. Top with green onions and remaining cilantro. Serve with a lime wedge on the side.
Source : bit.ly/2F99t3z
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