Black-bean stuffed sweet potatoes

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Medium sweet potatoes, scrubbed4
• Black beans, drained and rinsed2 15-oz cans
• Frozen corn1 1/2 cups
• Mild chunky salsa1 cup
• Large avocado1
• Large lime1
• Scallions4
• Ground cumin1 1/2 tsp
• Smoked paprika1 tsp
• Olive oil1 tbsp

How dinner comes together

1. 1

   Heat the oven to 450°F. Prick each sweet potato 5–6 times with a fork and arrange them on a microwave-safe plate.

2. 2

   Microwave on high, turning halfway, until a knife slides easily through the center, 10–14 minutes depending on size.

3. 3

   Transfer the potatoes to the sheet pan, rub with olive oil and a pinch of salt, and bake until the skins begin to crisp, 7–8 minutes.

4. 4

   Meanwhile, combine the beans, corn, cumin, smoked paprika and 1/2 cup salsa in the saucepan. Cook over medium until steaming hot and slightly thickened, 5–6 minutes.

5. 5

   Dice the avocado and toss it with half the lime juice; slice the scallions. Split each potato and fluff the flesh with a fork.

6. 6

   Fill the potatoes with the bean mixture and top with avocado, scallions and remaining salsa. Squeeze over the remaining lime.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Microwave
• Rimmed sheet pan
• Medium saucepan
• Fork