Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• 1 cup corn kernels
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream or plain Greek yogurt
• 1 avocado, diced
• Fresh cilantro and lime wedges, for serving

Instructions

1. 1Preheat the oven to 400 F. Pierce each sweet potato a few times with a fork and rub with a little of the olive oil.
2. 2Place the sweet potatoes on a baking sheet and bake for 45 to 55 minutes, until a knife slides easily through the center.
3. 3Meanwhile, heat the remaining oil in a small skillet over medium heat and warm the black beans with the cumin and chili powder for 4 to 5 minutes, mashing lightly; season with salt and pepper.
4. 4Stir the corn into the beans and warm through for another minute.
5. 5Slice each baked sweet potato open lengthwise and fluff the flesh slightly with a fork.
6. 6Spoon the bean and corn mixture into each potato, then top with cheese, sour cream, and avocado.
7. 7Garnish with cilantro and serve with lime wedges.

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