Ingredients
- 4 medium sweet potatoes
- 1 x 400 g can black beans, strained and rinsed
- 200 g cherry tomatoes, diced
- 1/2 cup corn kernels (65 g)
- 1 avocado, diced
- 1 small bunch cilantro, chopped
- 1 small red onion, diced
- 1 clove garlic, minced
- 1 1/2 limes, freshly juiced
- 1/2 tablespoon olive oil
- 1 tablespoon finely chopped pickled jalapeño peppers
- sea salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 400°F/200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
- Use a fork to pierce the sweet potatoes on all sides. Bake for 45-60 minutes, or until fork tender. Check them after 45 to 50 minutes. You’ll know they’re done when you can easily pierce the potato with a fork.
- In a medium bowl, combine the black beans, tomato, corn, avocado, cilantro, red onion, garlic and jalapeño peppers. Drizzle over the lime juice and olive oil and sprinkle with salt and pepper. Stir to combine. Taste and adjust if necessary by adding more salt, lime juice or pepper.
- When the sweet potatoes are done baking, allow them cool slightly. Cut the potatoes in half lengthwise. Use a fork to mash the inside of each potato a little bit, then top each with some of the black bean filling. Serve and enjoy!
Nutrition
Notes
- I like to use frozen corn kernels for their fresh flavour. Simply allow them to thaw before adding them to the black bean salsa. Otherwise, feel free to use canned corn (strained) or fresh steamed or roasted corn.
- Preparing the sweet potato for baking: It’s important to poke holes in the sweet potato so that steam can escape. Otherwise, the moisture inside the potato will build up as it becomes steam and can cause them to explode.