Black Bean-Stuffed Sweet Potatoes
with Guacamole and Cheese
Haven't had a stuffed sweet potato before? Tonight's the night! This veggie wonder is stuffed (literally) full of black bean and corn goodness and finished with melty cheese. And it doesn't stop there. Guacamole, DIY tomato salsa and sour cream all accompany this filling dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
510 g
Sweet Potato
80 g
Tomato
6 tbsp
Guacamole
1 unit
Lime
7 g
Cilantro
2 unit
Garlic, cloves
3 tbsp
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 can
Canned Corn
2 tbsp
Mexican Seasoning
Not included in your delivery
¼ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes in half, then brush each cut side with 1 tsp oil. Season with salt and pepper. Arrange sweet potatoes on a foil-lined baking sheet, cut-side up. Roast in the middle of the oven until fork-tender, 22-24 min.
Meanwhile, drain and rinse corn, then pat dry with paper towels. Drain and rinse beans, then pat dry with paper towels. Heat a large non-stick pan over high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then corn, beans and Mexican Seasoning. Cook, stirring often, until corn has charred slightly, 5-6 min. Season with salt and pepper. Set aside.
Cut tomato into 1/4-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic. Add tomatoes, half the cilantro, 1/2 tbsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
When sweet potatoes are fork-tender, remove from the oven. Let cool slightly, 2-3 min. Scoop out the inside of each sweet potato half, leaving a 1/4-inch border of sweet potato flesh. (NOTE: Use an oven mitt or towel when holding the sweet potatoes as they will still be hot!) Add scooped sweet potato, garlic and lime zest to the pan with beans and corn. Season with salt and pepper, then stir to combine.
Switch the oven to high broil. Return sweet potato skins to the same foil-lined baking sheet. Fill sweet potato skins with bean filling, then sprinkle cheese over top. Broil in the middle of the oven until cheese melts, 2-3 min.
Divide stuffed sweet potatoes between plates, then top with tomato salsa, guacamole, sour cream and remaining cilantro. Squeeze a lime wedge over top, if desired.
