Ingredients
4½medium sweet potatoes
1tbspolive oil
½medium red onion,diced
½green bell pepper,diced
1cupblack beans,rinsed well
½cupsweet corn,fresh or frozen
1cupqueso fresco,crumbled
¼tspsalt
¼tspblack pepper
fresh cilantro,for garnish
chorizo,browned
pickled jalapenos
sour cream
scallions,diced
Preparation
Poke some holes in the sweet potatoes with a fork.
Bake them at 375 degrees F for 45 to 60 minutes until they are very tender and give easily to a fork poke.*
In a medium skillet over medium heat, add the olive oil, followed by onions, bell pepper, black beans, and sweet corn.
Season with salt and pepper and cook for 4 to 5 minutes until the vegetables soften, but aren’t browned at all. Remove from heat.
When sweet potatoes are cool enough to handle, split them open with a knife and use a fork to mash up the sweet potato flesh.
Once the sweet potato flesh is mashed, add some queso fresco to each potato and divide the sautéed filling among the potatoes. Top with any extra cheese, if desired.
Bake the sweet potatoes for 20 minutes at 350 degrees F.
Serve with chorizo, jalapeno, sour cream, or just a sprinkle of chopped fresh cilantro. Enjoy!
