Stuffed Sweet Potatoes

Ingredients

• 6 whole medium sweet potatoes, cooked
• 1 tablespoon avocado oil
• 1/2 cup diced red onion
• 1/2 cup diced red pepper
• 2 garlic cloves, minced
• 14 oz can low sodium black beans, drained and rinsed
• 1 cup frozen sweet corn
• 1/4 cup chopped fresh cilantro
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2 roma tomatoes, diced
• 2 tablespoons finely diced red onion
• 1 garlic clove, minced
• 1 tablespoons chopped fresh cilantro
• dash of salt
• juice of half lime
• 2 large avocados, mashed
• 1 tablespoon lime juice
• dash of salt

Instructions

1. 1

   --- Black Bean Filling: ---

2. 2

   Heat a large skillet to medium high heat.

3. 3

   Add avocado oil and onion to the pan. Saute the onion until they are translucent, about 2-3 minutes.

4. 4

   Then immediately add garlic and red pepper. Saute for an additional 2-3 minutes.

5. 5

   Add corn, black beans, fresh cilantro, cumin, smoked paprika and salt. Using a spoon mix to combine the ingredients and cook another 3 minutes. Remove from heat and set aside.

6. 6

   --- Fresh Salsa: ---

7. 7

   To a small bowl, add roma tomato, red onion, garlic, cilantro, lime juice and salt. Toss to mix everything. Set aside.

8. 8

   --- Guacamole: ---

9. 9

   To a small bowl, add avocado, lime juice and salt. Mash the avocado and mix together. Set aside.

10. 10

    --- Assemble the Stuff Sweet Potatoes: ---

11. 11

    Slice each cooked sweet potato in half, deep enough so that you can stuff them. Top each sweet potato with 1/2 cup of the black bean mixture, 1/4 cup fresh salsa and 2 tablespoons of guacamole.

12. 12

    Serve