Ingredients:
4 medium sweet potatoes
1 can (15 oz) black beans, drained and rinsed
1 avocado, diced
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1 lime, juiced
1/4 teaspoon cumin
Salt and pepper to taste
Optional toppings: sour cream, shredded cheese, hot sauce
Instructions:
Preheat the oven to 400°F.
Wash and dry the sweet potatoes, then pierce them all over with a fork.
Place the sweet potatoes on a baking sheet lined with parchment paper, and bake for 45-60 minutes, or until tender.
While the sweet potatoes are baking, prepare the black bean and avocado topping.
In a medium bowl, combine the drained and rinsed black beans, diced avocado, red onion, chopped cilantro, lime juice, cumin, salt, and pepper. Mix well to combine.
Once the sweet potatoes are cooked, remove them from the oven and let them cool for a few minutes.
Slice the sweet potatoes in half lengthwise, and use a fork to gently fluff up the flesh.
Top each sweet potato half with a generous spoonful of the black bean and avocado mixture.
If desired, add additional toppings such as sour cream, shredded cheese, or hot sauce.
Serve the baked sweet potatoes with black beans and avocado hot, as a healthy and satisfying vegetarian dinner option.
Enjoy your delicious and nutritious baked sweet potatoes with black beans and avocado!