Southwest Stuffed Sweet Potatoes

 


Ingredients

  • 4
    medium sweet potatoes (8 to 9 oz each)
  • 1
    medium avocado, pitted, peeled and diced
  • 1 1/2
    teaspoons lime juice
  • 2
    tablespoons chopped fresh cilantro
  • 1/4
    teaspoon salt
  • 1
    tablespoon vegetable oil
  • 1/2
    cup chopped onion
  • 1
    medium poblano chile, seeded and chopped (about 1/2 cup)
  • 1/2
    cup chopped red or orange bell pepper
  • 1/2
    cup chopped grape tomatoes
  • 1
    cup Progresso™ black beans, drained, rinsed (from 15-oz can)
  • 2
    teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • 2
    tablespoons water

Steps

1 Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.



2 Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.


3 In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.


4 Split potatoes open; divide bean mixture among potatoes—they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.








 

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