CHEESE, CORN, AND BLACK BEAN STUFFED SWEET POTATO
Steps:
- Sweet Potato and Filling - Pierce potato with fork a few times before roasting in a 375F oven for about 45 minutes, or until fork tender and done. Remove potato from micro and slice in half lengthwise on a cutting board. Hollow out a center column of each half with a spoon. I don't remove any flesh, but just redistribute it so the center column is a bit shallower to make room for the filling, and there's more flesh built up around the edges. Place the halves on a non-stick baking sheet. Evenly divide the corn and bean salsa between each potato half. Optionally add salt and pepper to taste. Evenly top each potato half with cheese. Broil for about 3 minutes, or just until cheese begins to melt and is bubbly. Keep a very close eye on them so they don't burn. Remove from oven and set aside to cool momentarily. While potatoes cool, make the avocado crema. Avocado Crema - In the canister of a food processor or blender (mini food processors work great here), combine most of the avocado (reserving a small portion of chunks or slices for garnishing and set it aside), sour cream, lime juice, salt to taste, and blend until smooth and creamy. If mixture is thick, add water 1 tablespoon at a time until desired consistency is reached. Drizzle avocado creama over potato. Garnish with reserved avocado and optional cilantro. Potatoes are best enjoyed warm and fresh. Extra avocado crema will keep airtight in the refrigerator for up to 24 hours, noting that some oxidation will occur. http://www.averiecooks.com/2014/01/cheese-black-beans-and-corn-stuffed-sweet-potatoes-with-avocado-crema.html
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
