Ingredients
The following ingredients have 4 Servings
- 4 sweet potatoes
- cooking spray
- 2 ears of corn, husked
- 1 (15oz.) can of low sodium black beans, drained & rinsed
- 1 tomato, diced
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1 tsp. paprika
- juice of 1 lime
- 2 T. of cilantro, chopped
- salt & pepper
- 2 avocados, diced
Instruction
- Pierce each sweet potato with a fork several times on all sides. Wrap each potato in a damp paper towel. Place sweet potatoes in the Microwave and cook for 8-10 minutes or until tender. {If you like your potatoes baked: bake at 400º for 45 minutes or until tender} Set aside.
- Heat a medium size skillet to medium high heat and spray with cooking spray.
- Add onion and minced garlic clove to skillet. Saute until onions are translucent.
- Add cumin and chili powder.Stir and saute for 2 minutes.
- In the meantime, cook corn {wrap in damp paper towel and place in microwave for 3 minutes}. Cut kernels off the cob.
- Add drained and rinsed can of low sodium black beans, diced beef steak tomato, and corn kernels in skillet.
- Saute for 2 minutes to let flavors soak in.
- Add lime juice, paprika, freshly chopped cilantro, salt & pepper.
- Stir to combine and saute for another 2 minutes.
- Remove from heat.
- Time to assemble. Slice each sweet potato in half lengthwise, add 3-4 Tablespoons of black bean & corn mixture, and 1/2 of a diced avocado to each sweet potato.
