Black Bean Stuffed Sweet Potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Lime juice

  Raw

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• 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

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

Directions

1. Preheat the oven to 350°F and line a baking sheet, if desired.
2. Scrub the sweet potatoes, pat dry, and place on the baking sheet. Bake until a fork slides in easily, 55-65 minutes.
3. In a small bowl, whisk the sour cream, lime juice, salt, and black pepper until smooth. Set aside.
4. About 10 minutes before the potatoes are done, heat the olive oil in a skillet over medium heat. Add the diced red onion and cook until translucent, about 5 minutes. Stir in the garlic powder, onion powder, cumin, chili powder, and salt. Cook 2-3 minutes until fragrant.
5. Add the drained black beans and cook, stirring often, until heated through, about 5 minutes. Remove from heat.
6. Let the sweet potatoes cool slightly, then split each lengthwise and lightly mash the flesh inside with a fork.
7. Spoon the warm black bean mixture over each potato and top with avocado, cilantro, and the lime-pepper sour cream. Serve immediately.