On the Healthy Menu: Stuffed Sweet Potatoes with Black Beans & Avocado

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 On the Healthy Menu: Stuffed Sweet Potatoes with Black Beans & Avocado


There is practically nothing far better than a Tex-Mex dish to conclude the day. Many thanks to nutrient-dense substances these as avocado, black beans, and, of class, sweet potato, this delectable food will give you a good deal of fiber, balanced fat, and protein. What’s far more, these stuffed sweet potatoes are great for meal, lunch, or brunch any day of the 7 days. If you have some leftover beans, check out these uncomplicated methods to transform beans into a food. You can even use them in dessert recipes! And as far as those sweet potatoes are concerned, there are tons of inventive recipes to use those people, far too.

You can pop the sweet potato in the oven while you might be finishing other chores, then quickly smash alongside one another the bean combination before dropping it into the hollowed-out potato. Top rated it all off with your avocado, cheddar, additional bean blend, and cilantro. Enjoy and preserve the relaxation of the bean mash-up for tomorrow’s lunchtime electric power bowl.

Check out the 

Stuffed Sweet Potatoes with Black Beans & Avocado

Can make 1 serving (with extra black bean mixture for leftovers)

Ingredients
1 modest sweet potato
1 teaspoon additional-virgin olive oil
1 cup onion, chopped
1 clove garlic, minced
1 cup tomato, finely chopped
1 cup canned black beans, rinsed and drained
2 tablespoons shredded cheddar cheese
1/2 avocado, cubed
2 tablespoons fresh cilantro, chopped

Instructions

  1. Preheat oven to 425°F. Pierce sweet potato (unpeeled) a couple occasions with a fork. Put on foil-lined baking sheet and bake for about 45 minutes until eventually tender.
  2. In a skillet, sauté onion and garlic in oil for 5 minutes. Incorporate tomatoes and prepare dinner for another 5 minutes. Smash 1/2 the black beans and add smashed combination and remaining total beans to skillet. Cook dinner for a different 3 minutes, until beans are heated.
  3. (Established apart 1 cup of bean combination for lunch tomorrow.) Cut potato in half, gently scoop out the flesh (leaving some all-around the skin’s edges) into a bowl and mash. Change mashed sweet potato into the skins. Best with remaining bean combination, cheddar cheese, avocado, and cilantro.

You will find almost nothing greater than a Tex-Mex dish to conclusion the day. Many thanks to nutrient-dense ingredients these kinds of as avocado, black beans, and, of system, sweet potato, this scrumptious food will give you plenty of fiber, wholesome fat, and protein. What’s more, these stuffed sweet potatoes are excellent for supper, lunch, or brunch any working day of the week. If you have some leftover beans, verify out these quick techniques to change beans into a food. You can even use them in dessert recipes! And as much as those sweet potatoes are concerned, there are lots of artistic recipes to use those people, as well.

You can pop the sweet potato in the oven although you might be finishing other chores, then speedily smash with each other the bean mixture before dropping it into the hollowed-out potato. Leading it all off with your avocado, cheddar, additional bean combine, and cilantro. Delight in and hold the rest of the bean mash-up for tomorrow’s lunchtime electric power bowl.

Check out the 

1200-shape-plate-detox-friday-sweet-potatoes.jpg

Stuffed Sweet Potatoes with Black Beans & Avocado

Will make 1 serving (with further black bean combination for leftovers)

Ingredients
1 compact sweet potato
1 teaspoon additional-virgin olive oil
1 cup onion, chopped
1 clove garlic, minced
1 cup tomato, finely chopped
1
cup canned black beans, rinsed and drained
2 tablespoons shredded cheddar cheese
1/2 avocado, cubed
2 tablespoons fresh cilantro, chopped

Instructions

  1. Preheat oven to 425°F. Pierce sweet potato (unpeeled) a several occasions with a fork. Position on foil-lined baking sheet and bake for about 45 minutes right up until tender.
  2. In a skillet, sauté onion and garlic in oil for 5 minutes. Increase tomatoes and cook for a further 5 minutes. Smash 1/2 the black beans and insert smashed mixture and remaining entire beans to skillet. Cook for yet another 3 minutes, right until beans are heated.
  3. (Set apart 1 cup of bean mixture for lunch tomorrow.) Cut potato in 50 %, carefully scoop out the flesh (leaving some all around the skin’s edges) into a bowl and mash. Substitute mashed sweet potato into the skins. Prime with remaining bean mixture, cheddar cheese, avocado, and cilantro.



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