Mexican Stuffed Sweet Potato
I love stuffing sweet potatoes, especially with a southwestern twist! They are so easy to make and a great way to get in several servings of vegetables!
- 1 Small to medium sweet potato
- 1/4 cup black beans
- 1/2 avocado, diced
- 1/8 cup bell pepper, diced
- 1/4 cup salsa
- 1/8 cup pepper jack cheese
- small handful arugula
- Cumin, garlic powder, salt, pepper, and fresh cilantro
- Any other vegetables of choice
How to cook your sweet potato:
Option 1: Poke holes in the sweet potato with a fork. Heat on a plate in the microwave for 5-8 minutes. Slice open the potato and mash insides with a fork. Be careful, potato will be very hot! If it is still a little hard, microwave for a few more minutes.
Option 2: Heat your oven to 400 degrees. Poke holes in the sweet potato with a fork. Bake on a foil lined baking sheet for about 45 minutes. Cut the potato open and check the inside to see if it is soft enough.
How to stuff your sweet potato:
Season your beans with cumin, garlic powder, salt and pepper. Layer all ingredients inside the potato. Heat in the microwave for 1-2 minutes to melt the cheese. Serve with salsa and fresh cilantro!