Black Bean Stuffed Sweet Potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Lime juice

  Raw

  1 tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  ½ medium or 55g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Salt

  Table

  ½ tsp or 3g

• Canned black beans

  Low sodium, drained

  1 ½ cup or 390g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

Directions

1. Preheat the oven to 350°F.
2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes, or until a fork easily pierces the flesh.
3. Whisk together the sour cream, lime juice, and black pepper to prepare the cream sauce. Set aside.
4. With about 10 minutes left for the sweet potatoes, heat the oil in a skillet over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in the spices and cook for an additional 3 minutes.
5. Add the black beans to the skillet, toss to combine, and cook, stirring frequently, until heated through, about 5 minutes. Remove from heat.
6. Once the sweet potatoes are done, let them cool slightly. Cut open and mash the flesh inside.
7. Top each sweet potato with the black bean mixture, avocado, cilantro, and cream sauce.
8. Serve immediately and enjoy!

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• Sweet Potato with Black Beans
• Sweet Potato & Black Bean Chili
• Sweet Potato and Black Bean Stew
• Roasted Sweet Potato and Black Bean Tacos
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