Mexican Stuffed Sweet Potatoes
Mexican Stuffed Sweet Potatoes! Baked potatoes stuffed with spinach, spicy black beans, avocado and cilantro. This meal is so filling and packed with nutrition! Gluten free and vegan!
Ingredients
- 2 large sweet potatoes
- 1 container of fresh salsa
- 2 cups cooked black beans
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. paprika
- 1/2 tsp. dried oregano
- 1 tsp. oil
- 1 garlic clove, minced
- 6 cups spinach
- 1/2 cup cilantro, mixed
- 2 avocados, diced
Instructions
- Preheat the oven to 400 degrees F.
- Pierce the potatoes with a fork 1-2 times. Place the sweet potatoes in the oven and bake for 45-50 minutes until cooked through.
- While the potatoes are cooking, combine the black beans, salsa and spices together in a sauce pan. Cook over medium heat for 15 minutes, stirring occasionally.
- Once the black beans are done, remove them from the pan and keep warm in a bowl.
- Using the same pan, heat 1 tsp. oil over medium heat and add the spinach and garlic. Lightly stir until just wilted.
- Remove the sweet potatoes from the oven and halve. To serve, spoon the spinach onto the potatoes followed by the black beans. Top with diced avocado and cilantro.
Nutrition
Serving: 1potatoCalories: 421kcalCarbohydrates: 57gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gSodium: 175mgPotassium: 1590mgFiber: 21gSugar: 6gVitamin A: 21961IUVitamin C: 27mgCalcium: 164mgIron: 7mg