Southwestern Stuffed Sweet Potatoes

Southwestern Stuffed Sweet Potatoes

Servings: 4

Lactose Intolerant Vegan Allergen Friendly Dairy Free Gluten Free Vegetarian


4 medium sweet potatoes

1 tablespoon olive oil

1/2 medium red onion

1 (12 ounce) can diced tomatoes with green chiles

1 (14 ounce) can black beans, drained and rinsed

1 cup frozen corn

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/2 teaspoon salt

juice of 1/2 lime

1 cup GO VEGGIE Cheddar Shreds

Cilantro, green onion, avocado, additional cheese


Preheat oven to 400 degrees F.

Poke holes in sweet potatoes with a fork.

Bake in preheated oven for 45-55 minutes, until flesh is soft.

In a large skillet, heat olive oil over medium-high heat.

Add onion and cook for 5 minutes, until softened.

Add diced tomatoes, black beans, frozen corn, chili powder, cumin, garlic powder, paprika, and salt, and continue cooking until corn is warm, about 5 more minutes.

Once sweet potatoes are cool enough to handle, carefully cut a slit lengthwise down each potato and scoop out the flesh, putting it into a large bowl.

Mash sweet potato with a fork.

Add black bean mixture to sweet potato, along with lime juice and cheese, stirring well to combine.

Scoop mixture back into sweet potato skins, filling each one liberally and over the top.

Top with cilantro, green onion, and sliced avocado.

Add additional cheese and/or sour cream if you want!