Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema

March 16, 2014

A healthy, filling, vegan, and gluten free meal by way of a sweet potato. There's protein from the beans and cheese, and fiber in the corn, beans, avocado, and sweet potato keep you full and satisfied for hours

Sweet Potato and Filling
1 medium/large sweet potato
heaping 1/2 cup corn and black bean salsa (I used Trader Joe's Cowboy Caviar Salsa, or use a similar chunky corn and bean salsa; or use about 1/4 cup cooked/canned black beans and 1/4 cup cooked frozen/canned corn)
salt and pepper, optional and to taste
heaping 1/4 cup shredded cheese blend (Mexican, Pepper Jack, Monterrey, vegan cheese, etc.)

Avocado Crema
1 medium ripe Hass avocado, peeled and de-seeded, reserving a small portion for garnishing
1/4 cup sour cream (or vegan sour cream)
2 tablespoons lime juice (from about medium 1 lime)
pinch salt, to taste
water, if necessary
cilantro, optional for garnishing

Sweet Potato and Filling - Pierce potato with fork a few times before cooking in microwave on high power for about 7 minutes (medium) to 10 minutes (large). Cook until fork tender and done; don't overcook...
See the full directions on my site

Nutritions

Calories
38

Sodium
109mg
4% DV

Fat
2g
3% DV

Protein
0.7g
1% DV

Carbs
4g
1% DV

Fiber
0.8g
3% DV