Ingredients:

  • 4 medium sweet potatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup salsa (choose your preferred spiciness and type)
  • 2 ripe avocados, sliced or diced
  • Salt and pepper, to taste
  • Optional toppings: chopped cilantro, lime wedges

Instructions:

  1. Bake the sweet potatoes:
    • Preheat your oven to 400°F (200°C).
    • Wash the sweet potatoes thoroughly and pierce them a few times with a fork.
    • Place them on a baking sheet lined with parchment paper or aluminum foil.
    • Bake for 45-60 minutes, or until tender when pierced with a fork.
  2. Prepare the black bean topping:
    • In a saucepan, heat the black beans over medium heat until warmed through.
    • Stir in the salsa and cook for another 2-3 minutes until heated.
  3. Assemble:
    • Once the sweet potatoes are baked and tender, carefully slice each potato lengthwise without cutting all the way through.
    • Fluff the insides with a fork.
    • Divide the black bean and salsa mixture evenly among the sweet potatoes.
  4. Add avocado and serve:
    • Top each sweet potato with slices or diced avocado.
    • Season with salt and pepper to taste.
    • Garnish with chopped cilantro if desired and serve with lime wedges on the side.

Nutritional Information (per serving):

  • Calories: Approximately 400-450 kcal (depending on size of sweet potatoes and exact amounts used)
  • Protein: Around 10-15 grams
  • Carbohydrates: About 70-80 grams
  • Fat: Approximately 10-15 grams (mostly from avocado)
  • Fiber: 15-20 grams
  • Vitamins and minerals: Rich in vitamin A, vitamin C, potassium, and other essential nutrients