Black Bean and Corn Salsa Stuffed Sweet Potatoes
Baked sweet potatoes loaded with a vibrant black bean and corn salsa, topped with avocado and dairy-free sour cream. A healthy and satisfying snack.
Ingredients
- 4 medium Sweet potatoes
- 1 can Black beans (canned, rinsed and drained)
- 1 cup Corn (canned or frozen)
- 1/2 cup Red bell pepper (diced)
- 1/4 cup Red onion (diced)
- 2 tbsp Lime juice
- 1/4 cup Cilantro (chopped)
- 1 medium Avocado (diced)
- 1/2 cup Dairy-free sour cream
- 1 tsp Chili powder
- 1/2 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Wash and pierce sweet potatoes with a fork.
- 3Bake for 45-60 minutes, or until soft.
- 4While sweet potatoes are baking, prepare the salsa. In a bowl, combine black beans, corn, red bell pepper, red onion, lime juice, cilantro, chili powder, and salt.
- 5Once sweet potatoes are cooked, slice them open lengthwise.
- 6Stuff each sweet potato with the black bean and corn salsa.
- 7Top with diced avocado and dairy-free sour cream.
- 8Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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