👩🏻‍🍳 Instructions

• Bake the Sweet Potatoes:

  • Preheat the oven to 400°F (200°C). Scrub sweet potatoes clean and prick them several times with a fork. Place on a baking sheet and bake for 40–50 minutes or until tender.
    

• Prepare the Filling:

  • While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Sauté the red onion for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
    

• Add the Veggies:

  • Stir in black beans, corn, diced tomato, cumin, chili powder, paprika, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until heated through. Remove from heat and mix in chopped cilantro.
    

• Assemble:

  • Once sweet potatoes are cooked, carefully slice them open lengthwise and fluff the insides with a fork. Fill each sweet potato with the Mexican bean and corn mixture.
    

• Top and Serve:

  • Garnish with diced avocado, cotija cheese (if using), and a squeeze of lime. Serve hot and enjoy!