Stuffed Sweet Potatoes
Ingredients:
For the Stuffed Sweet Potatoes:
For the Stuffed Sweet Potatoes:
- 4 medium sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon Casa de S.A. Tex-Mex Seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped
- Avocado slices or guacamole
- Salsa or Pico de Gallo
- Lime wedges
- Sour cream or Greek yogurt
- Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a baking sheet.
- Bake for 40-50 minutes, or until tender when pierced with a fork.
- Prepare the Filling:
- While the sweet potatoes are baking, heat olive oil in a skillet over medium heat.
- Add the diced red onion and cook until softened, about 3-4 minutes.
- Stir in the black beans, corn, and cherry tomatoes. Cook until heated through, about 5 minutes.
- Season with Casa de S.A. Tex-Mex Seasoning, salt, and pepper. Mix well.
- Assemble the Stuffed Sweet Potatoes:
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- Cut a slit down the center of each sweet potato and gently fluff the insides with a fork.
- Spoon the black bean and corn mixture into the center of each sweet potato.
- Sprinkle with shredded Monterey Jack cheese.
- Finish and Serve:
- Return the stuffed sweet potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Top with fresh cilantro, avocado slices or guacamole, and a dollop of sour cream or Greek yogurt.
- Serve with salsa or Pico de Gallo and lime wedges on the side.
- Enjoy:
- Enjoy your Tex-Mex stuffed sweet potatoes warm and bursting with flavor!