Tender baked sweet potatoes topped with black beans, corn, avocado, and cheese for a filling meal.
# What You Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Toppings
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup corn kernels (fresh, frozen, or canned)
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, diced
06 - 1/2 cup shredded cheddar cheese (or vegan cheese)
07 - 1/4 cup sour cream or Greek yogurt
08 - 2 green onions, thinly sliced
09 - 1/4 cup fresh cilantro, chopped
10 - 1 lime, cut into wedges
11 - Salt and black pepper, to taste
# Steps:
01 - Preheat oven to 400°F.
02 - Pierce each sweet potato several times with a fork and arrange them on a baking sheet lined with parchment paper.
03 - Bake for 40 to 50 minutes, until tender when pierced with a knife.
04 - While sweet potatoes bake, rinse black beans and corn. Halve cherry tomatoes and dice avocado. Thinly slice green onions and chop cilantro.
05 - Allow baked sweet potatoes to cool slightly, then slice lengthwise and gently fluff the interior with a fork.
06 - Lightly season the sweet potatoes with salt and black pepper.
07 - Top each sweet potato with black beans, corn, cherry tomatoes, avocado, shredded cheddar cheese, sour cream or Greek yogurt, green onions, and cilantro.
08 - Squeeze fresh lime juice over the toppings and serve immediately.
