stuffed sweet potato with nacho cheese
If you're craving a little tex-mex try this healthy stuffed sweet potato with, black beans, corn, and nacho cheese sauce!
Ingredients
baked sweet potato
- 2 sweet potatoes
- 1 teaspoon vegetable oil or olive oil
- sea salt & pepper, to taste
toppings
- 1 x 15 oz can black beans, drained & rinsed
- 1 C frozen corn, thawed
- 2 green onions, finely chopped
- 2 teaspoon vegetable oil or olive oil
- ½ teaspoon taco seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 avocado, diced
- 1 batch nacho cheese
- ½ C salsa
- handful finely chopped chives, as garnish (optional)
Instructions
- To prepare the sweet potato for baking preheat the oven to 350°F.
- Wash your sweet potatoes and poke the surface of the skin with a fork. Then cover each sweet potato with a ½ teaspoon of oil and a pinch of sea salt and ground black pepper and coat it using your hands. Bake on a baking sheet for 60 minutes or until tender and cooked through. You could also do these in the microwave if you have one and it takes 5 to 7 minutes... obviously don't use the tinfoil!
- With about 10 minutes remaining in the bake time for the potatoes, heat a pan over medium heat and add vegetable oil, black beans, corn and green onions. Sauté for 2 minutes. Then add taco seasoning, sea salt, and ground black pepper. Continue cooking for about 5 to 6 minutes or until the onions are softer and there might be some browning on the corn kernels.
- Once the potatoes are baked slice them in half and open them up on your plate. Mash the insides with a fork. Then top with the black bean and corn mixture, diced avocado, warm nacho cheese, salsa and garnish with chives.
