Mexican Stuffed Sweet Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes filled with black beans, corn, and a tangy avocado-cilantro sauce. Zesty and satisfying, these can be made ahead or served fresh for a vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 4 medium sweet potatoes
- 1-2 tablespoons olive oil
- 15 ounce can fire roasted corn, drained
- 15 ounce can black beans, drained and rinsed
- 1/4 cup diced red onion
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/4 cup chopped cilantro, packed
- 1/4 teaspoon salt
- pinch black pepper
- pinch cayenne pepper, optional for heat
- 2 medium avocados
- 1 cup water
- 1 teaspoon salt
- 4 tablespoons fresh lime juice
- 2 small cloves garlic
- 3/4 cup chopped cilantro, loosely packed
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 848mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1009mg
- Calcium
- 86mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 848MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.