Most people would associate sweet potatoes with fall, but I love sweet potatoes any time of year. The recipe I’m sharing today I found via Pinterest almost 2 years ago and I’ve made a handful of times. It’s a Southwest Stuffed Sweet Potato. It is so tasty and filling. I can eat it with just a small side salad or something and be good for a meal. It’s also great to bring to work for lunch. I just pop a potato in the microwave and it heats up really well.
For the recipe you’ll need:
- sweet potatoes
- olive oil
- black beans
- lime juice
- salt & pepper
- crushed red pepper (optional – I love spice so I add this in)
- shredded cheddar
- cilantro (optional – I hate cilantro so I never add it).
First, rub your sweet potatoes with some olive oil and bake at 400 until they are fork tender. This will take about an hour, but it depends on how big your potatoes are.
While the sweet potatoes are baking, you can work on the filling. In a skillet, heat oil. Add in black beans, corn, salsa, lime juice, cumin, salt, pepper, and crushed red pepper flakes. Stir well until everything is combined and everything is heated through.
When the sweet potatoes are down, spoon the meat of the potatoes out into a large bowl. Mash the potatoes a bit with a spoon or fork, then add in the black bean mixture and mix together. Spoon the mixture back into the sweet potato skins and top with cheddar. Put the potatoes back in the oven until the cheese melts. You can also put it under the broiler if you want.
Such an easy meal and seriously so delicious! The mix of corn, black beans and sweet potato is so good and the cheese on top just tops it all off. As mentioned earlier in the post, this reheats really well and I’ve taken it to work before and it tastes just as good as when you first make it.