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Twice Baked Southwestern Sweet Potatoes Recipe
Twice Baked Sweet Potatoes with Southwestern toppings are the BEST! Black beans, corn, bell peppers, and creamy queso fresco make this a colorful and filling main dish all on its own. Score!
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Cooking tools:
- Oven
- Baking sheet
- Fork
- Microwave
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Spoon
Ingredients
- 4 medium sweet potatoes, about 1/2 pound each
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1/2 green bell pepper, diced
- 1 cup black beans, rinsed well
- 1/2 cup sweet corn, fresh or frozen
- 1 cup crumbled queso fresco
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
- Browned chorizo
- Pickled jalapeños
- Sour cream
- Diced scallions
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