Nothing beats a sweet potato in all its simple baked goodness, but they can get old fast if you don't switch it up. This recipe brings some Mexican flavor to the otherwise, well, sweet, sweet potato and offers an extra oomph that will fill you up and excite your palette.
- 2 sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1/2 white onion, diced
- 1/2 red pepper, diced
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1 can (13 ounces) black beans, rinsed and drained
- 1 lime, juiced
- Parsley, chopped
- For 1 serving out of 2
- Calories 373
- Protein 12 g
- Carbs 63 g
- Fiber 19 g
- Sugars 13 g
- Sodium 2444 mg
- Fat 9 g
- Saturated 2 g
- Preheat oven to 400 degrees. Bake sweet potatoes for one hour.
- Remove from the oven and slice lengthwise. Scoop out flesh so there is only a thin layer remaining lining the edges. Set aside.
- Heat olive oil in a frying pan over medium heat. Add all vegetables and garlic, and cook until tender, about 7 minutes. Season with salt to taste.
- Add black beans and lime juice. Mash mixture with the edge of a fork to break up beans.
- Add sweet potato flesh and mix until thoroughly combined.
- Stuff each potato skin with bean mixture and serve with a drizzle of extra-virgin olive oil and chopped parsley.