Ingredients
- 2 medium sweet potatoes
- 2 teaspoons oil
- ¼ cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup frozen sweet corn
- 1 clove garlic, minced
- 1 (15 oz.) can no added salt black beans, rinsed and drained
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 4 Tablespoons shredded cheddar cheese
Directions
- Preheat oven to 425°F.
- Wash potatoes and pierce with a fork.
- Place on a baking sheet lined with aluminum foil. Bake for 40-50 minutes or until you can easily pierce with a fork.
- Heat oil in a large skillet. Add onions, bell pepper and corn; sauté 3-5 minutes.
- Add garlic, stirring for 1 minute. Remove from heat.
- Stir in black beans, chili powder and cumin.
- Cut potatoes in half, mashing the flesh with a fork.
- Top each half with about ½ cup black bean mixture.
- Sprinkle each half with cheese and bake for 5-10 minutes until cheese is melted.
Image
Servings
4