Stuffed Sweet Potatoes

These stuffed sweet potatoes with black bean salsa are loaded with fiber, plant-based protein, and tons of flavor to satisfy as a quick, hearty, meat-free meal!

Ingredients – 1 can of black or pinto beans (15 oz), rinsed and drained – 1 can of corn, rinsed and drained – ¾ C of diced tomato – ¼ C of chopped green onion – 2 tsp of cumin – Salt and pepper, to taste – 2 microwaved sweet potatoes, cut in half – Guacamole, for garnish  – Minced cilantro, for garnish 

Instructions In a large bowl, combine beans, corn, tomato, green onion, cumin, salt, and pepper. – Using a spoon, mash the insides of the sweet potato while still leaving them in their skins. – Top sweet potatoes with bean mixture and optionally top with garnishes.

Storing Leftovers: Once assembled, I recommend enjoying the southwest-loaded sweet potato immediately or within a day (especially when garnishing with guac and fresh cilantro).