Whole roasted sweet potatoes get scooped and stuffed with black beans, cheese and topped with creamy guacamole. You won't miss the meat in this filling dinner.
/ serving 4 people
/ serving 4 people
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut sweet potatoes in half, then brush cut sides with 1 tsp oil. Transfer sweet potatoes, cut-side down, to a foil-lined baking sheet. Roast in middle of oven, until fork-tender, 22-24 min.
While sweet potatoes roast, cut tomato into 1/4-inch pieces. Roughly chop cilantro. Drain and rinse beans. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic. Halve and pit avocados. Scoop avocado flesh into a medium bowl. Using a fork, mash in half the cilantro and half the lime juice, until smooth. Season with salt and pepper. Set aside. Stir together tomatoes, remaining lime juice and 1/2 tsp sugar in a small bowl. Season with salt and pepper.
Heat a large non-stick pan over high heat. When hot, add 1 tbsp oil, then corn, beans and Mexican seasoning. Cook, stirring often, until corn has charred slightly, 5-6 min.
Remove sweet potatoes from the oven. Let cool slightly, 2-3 min. Scoop out the inside of the sweet potatoes leaving a 1/4-inch border of sweet potato flesh. Add the scooped sweet potato, garlic and lime zest to the pan. Stir to combine.
Set the oven onto broil. Return the sweet potato skins to the same foil-lined baking sheet. Fill the sweet potato skins with the bean mixture, then sprinkle over cheese. Broil in middle of oven, until cheese melts, 2-3 min.
Divide stuffed sweet potatoes between plates, then top with guacamole, tomato salsa, sour cream and remaining cilantro. Squeeze over a lime wedge, if desired.