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Baked sweet potato stuffed with black beans and avocado

A soft sweet potato with a Mexican-style filling.

  • 45 min
  • 1 serving
  • Vegan
  • Mexican cuisine
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Baked sweet potato stuffed with black beans and avocado

Per serving

Calories
327 kcal
Protein
11 g
Carbohydrates
53.3 g
Fat
9.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Sweet potatoes1
  • Cooked black beans80 g
  • Avocado0.3
  • Salsa40 g
  • Lime juice1 teaspoon
  • Cuminto taste
  • Saltto taste

In season: September – December

Method

  1. Preheat the oven to 200 °C (conventional). Wash and scrub the sweet potato well, dry it and prick it all over with a fork.
  2. Put it on a baking tray lined with baking paper and bake for 40 minutes, until the skin is wrinkled and a skewer slides easily into the thickest part (or microwave it on full power for 7 minutes).
  3. Towards the end rinse and drain the black beans and warm them in a small pan over medium heat with the cumin and a pinch of salt for 3 minutes, crushing a few, until piping hot.
  4. Halve the avocado, remove the stone, peel and dice it; drizzle with the lime juice.
  5. Slit the potato lengthways, push the ends to open it and fluff the flesh with a fork; fill it with the beans, avocado and Mexican salsa.

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