Stuffed Sweet Potato Skins with Black Beans and Cheese
Crispy sweet potato skins filled with creamy black beans, gooey cheese, and a hint of spice for a quick and delicious vegetarian meal.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
13g protein
47g carbs
12g fat
Ingredients
For 4 servings
- 4 sweet potato
- 1 can black beans
- 1 cup cheddar cheese
- 1/2 cup sour cream
- 2 green onion
- 1 tablespoon olive oil
- 1 teaspoon cumin
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Prick the sweet potatoes with a fork and microwave on high for 6-8 minutes until tender.
- 3
Cut each sweet potato in half and scoop out most of the flesh, leaving a thin layer inside the skins.
- 4
Place the skins on a baking sheet, brush with olive oil, and bake for 5 minutes until crisp.
- 5
Drain and rinse the black beans, then mash them with cumin, salt, and pepper.
- 6
Fill each sweet potato skin with the mashed beans and top with cheddar cheese.
- 7
Bake for an additional 5-7 minutes until the cheese is melted.
- 8
Remove from oven, top with sour cream and sliced green onions before serving.
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