Chef Savvy · by Kelley Simmons★ 5.0 (1)
Loaded Mexican Sweet Potato Skins
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 12%
CARBS 25G58% OF CAL
4G FIBER0G ADDED5G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 6G30% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sweet potato halves loaded with black beans, corn, cheese, and tomatoes in a Mexican style. Hearty and colorful, perfect as a vegetarian side or light main.
sidemexicanbowlbeans🍪 sheet pan⚡ microwave🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 whole sweet potatoes
- 1/4 cup milk (I used 1%)
- 1/4 cup sour cream
- 2 teaspoons chiles in adobo sauce (sauce only)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup corn (I used frozen and thawed it)
- 1/4 cup Monterey jack cheese (shredded)
- 1/4 cup tomatoes (diced)
- chopped cilantro for garnish (if desired)
- sour cream for serving (if desired)
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 12%
CARBS 25G58% OF CAL
4G FIBER0G ADDED5G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 6G30% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 209mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 405mg
- Calcium
- 118mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.