Black Bean Salsa Stuffed Sweet Potatoes
Naturally vegan and gluten free, you won't miss the meat in these protein-packed Black Bean Salsa Stuffed Sweet Potatoes bursting with southwest flavors.
Servings 4
Calories 253kcal
Ingredients
- 4 large sweet potatoes
- 14 ounce can black beans drained and rinsed
- 1 large tomato diced
- 1/2 cup scallions minced
- 1/2 cup cilantro minced
- 1 juice and zest of lime
- 2 tablespoons olive oil
- 1 clove garlic grated
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
Instructions
- Pierce each potato 3 or 4 times with a sharp knife and place on a microwave-safe plate. Heat in the microwave until cooked through, 6-7 minutes. (Alternatively, bake in the oven for 45-60 minutes at 350 degrees F.)
- While potatoes are cooking, mix together black bean salsa but combining all remaining ingredients in a medium bowl: black beans through cayenne. Toss well and check for seasoning. Adjust accordingly.
- To serve, slice open each sweet potato and stuff with equal portions of the black bean salsa.
- Top with additional cilantro and any other garnishes you wish such as plain yogurt, hot sauce or even a fried egg.
Nutrition
Calories: 253kcal | Carbohydrates: 56.2g | Protein: 10.7g | Fat: 0.9g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 454mg | Fiber: 12.3g | Sugar: 12.8g