Black Bean Stuffed Sweet Potatoes

Ingredients

• Sweet potato

  Cooked, boiled, without skin

  4 medium or 604g

• Sour cream

  Cultured

  ½ cup or 115g

• Lime juice

  Raw

  1 tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  ½ medium or 55g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Salt

  Table

  ½ tsp or 3g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Pre-heat oven to 350 degrees F.
2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
3. Prepare the cream sauce by whisking together the sour cream, lime juice, and black pepper. Set aside.
4. When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
5. Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
6. Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
7. Evenly spread the black bean mixture, avocado, cilantro, and crema sauce on top of the 4 sweet potatoes.
8. Serve immediately and ENJOY!!
9. (source: https://foodwithfeeling.com/black-bean-stuffed-sweet-potatoes/)