Sheet Pan Loaded Sweet Potatoes
4 portions
70mIf you are looking for a super filling veggie heavy dinner, this one requires hardly any oversight!
What you will need
4 Sweet Potatoes
3 Tbsp Olive Oil
pinch Salt
pinch Black Pepper
15 oz Canned Black Beans
1 cup Frozen Corn
1 tsp Cumin
8 oz Salsa Verde, or Salsa Ranchera
4 oz Sour Cream
1/4 bunch Cilantro
(Nutritional facts 85 calories, 3.02 g fat, 12.49 g carbohydrates, 2.72 g protein, 3 mg cholesterol, 561 mg sodium)How to cook
1
Gather and portion all ingredients. Drain and wash black beans.
2
Set oven to 425°F
3
Coat the sweet potatoes with some olive oil.
4
Season the potatoes with a bit of salt and pepper.
5
Prick the potatoes a few times each with a fork or knife. Bake for about 40-60 minutes depending on the size of your potatoes.
6
Add the corn and black beans to a bowl.
7
Add a generous pinch of salt and pepper and the cumin.
8
Add half of the salsa to the beans and corn. Mix to combine.
9
Finely chop the cilantro.
10
Cut open the sweet potatoes and spoon the filling evenly among the potatoes.
11
Bake in the oven for about 5 more minute or until the filling is warm.
12
13
Top with remaining salsa, dollops of sour cream and chopped cilantro.
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