Ingredients
Method
Prepare the Sweet Potatoes
- Preheat oven to 450F. Pierce potatoes with a knife or fork in several different places. Bake for about 50 minutes, or until soft throughout. While the potatoes are baking, prepare the other ingredients.
Prepare the Salsa
- Dice the tomatoes and red onion, transfer to a medium bowl. Chop cilantro, then add the cilantro to the bowl. Set the rest aside for later. Squeeze the lime juice into the bowl. Season to taste with salt and pepper. Mix until thoroughly combined. Set aside.
Prepare the Guacamole
- Scoop avocado into a separate medium bowl. Mash well, then add onion powder, garlic powder and ⅓ of the homemade salsa. Add salt and pepper. Mix well, set aside.
Layer the Ingredients
- In a separate microwave safe bowl, heat frozen corn in the microwave for about two minutes. Remove from microwave, then add in black beans and ½ of the remaining salsa mixture. Season with salt and pepper. Mix well, set aside.
- Remove potatoes from oven and let sit until just cool enough to handle. Slice potatoes in half, stopping about 1/2 way through so the bottom portion of the potato is still intact (this will keep things from getting too messy). Mash the center of each potato with a fork.
- Stuff baked sweet potato with black bean mixture, followed by salsa, then guacamole. Top with green onions and remaining cilantro. Serve with a lime wedge on the side.
Nutrition
Notes
Meal prep this recipe by baking the sweet potatoes early. If you are making your own guacamole and/or salsa, you can make that early as well. This can turn into a five minute meal with just a couple prep steps.
Be sure to clean the potatoes really well before starting.
To make cleanup a breeze, place a piece of foil on the baking sheet so you can simply toss it out and wipe down the pan.
The sweet potatoes are done when you can stick a fork in the center, and there isn’t much resistance, just like a regular baked potato.
Cook these in the microwave in a pinch as well for about 5-7 minutes, turn and add another couple minutes or until the knife goes right through easily. I prefer the oven-baking method, though.
Add olive oil with salt and pepper to the skins before baking, just like you do for a regular baked potato. The oil because will make the exterior crispy and tasty.