Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, gluten-free)
INGRIDSTEVENS12Ingredients
13Minutes
Add to Meal Planner
Add to Meal Planner
Description
averiecooks.com
Ingredients
US|METRIC
1 SERVINGS
- sweet potato (and Filling)
- 1 sweet potato (medium/large)
- 1/2 cup corn and black bean salsa (I used Trader Joe's Cowboy Caviar Salsa, or use a similar chunky corn and bean salsa; or use about 1/4 cup cooked/canned black beans and 1/4 cup cooked frozen/canned corn)
- salt (optional)
- 1/4 cup shredded cheese (blend, Mexican, Pepper Jack, Monterrey, vegan cheese, etc.)
- crema (Avocado)
- 1 Hass avocado (medium ripe, peeled and de-seeded, reserving a small portion for garnishing, optional)
- 1/4 cup sour cream (or vegan sour cream)
- 2 Tbsp. lime juice (from about medium 1 lime)
- 1 pinch salt (to taste)
- water (if necessary)
- cilantro (optional for garnishing)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Sweet Potato and Filling - Pierce potato with fork a few times before cooking in microwave on high power for about 7 minutes (medium) to 10 minutes (large). Cook until fork tender and done; don't overcook because potato will be broiled briefly. I micro 1 potato for 7- 10 minutes, and 2 potatoes for about 10-13 minutes. This varies by potato size and micro strength. Alternatively, roast potatoes in a 375F oven for about 45 minutes, or until fork tender and done.
- While potato is in micro, preheat oven to broiler setting.
- Remove potato from micro and slice in half lengthwise on a cutting board.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes