4 medium sweet potatoes
1 can black beans, drained and rinsed
1 cup fresh salsa
½ cup water
1 packet taco seasoning
¼ cup Mexican blend shredded cheese
1 ripe avocado, peeled and pitted
¼ cup low fat sour cream
3 tablespoons fresh cilantro, roughly chopped
1 tablespoon fresh lime juice
⅛ teaspoon garlic powder
Baked Sweet Potato
Wash the sweet potatoes.
Poke holes in each one with a fork.
Arrange on a baking sheet lined with parchment paper and bake for 50 minutes at 425°F (220°C).
Black Bean Filling
Add black beans, salsa, water, and taco seasoning to a large skillet and combine.
Cook over medium heat for 6 minutes.
Remove from heat and let sit to thicken.
Avocado Sauce
In a food processor, add avocado, sour cream, cilantro, lime juice, and garlic powder.
Mix until smooth.
Assemble
Cut a slit into the top of each potato and stuff with the black bean filling.
Sprinkle with cheese, and drizzle on the avocado sauce.
Notes
Short on time? Instead of baking the potatoes in the oven, you can microwave them on a microwave-safe dish for 8 minutes (2 potatoes at a time). Or do them in your air fryer following its guidelines.
Feel free to substitute with any of the following toppings: corn, jackfruit, jalapeños, scallions, guacamole, sour cream, Greek yogurt, refried beans, grilled onions & peppers.
Servings
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 320; Total Fat: 12g (Saturated Fat: 3g); Cholesterol: 10mg; Sodium: 680mg; Total Carbohydrates: 45g (Dietary Fiber: 10g, Sugars: 9g); Protein: 9g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods.