Black Bean Stuffed Sweet Potatoes | Serving Livingston, McLean and Woodford Counties | Illinois Exte

Ingredients

• 2 medium sweet potatoes
• 2 teaspoons oil
• ¼ cup chopped onion
• ½ cup chopped green bell pepper
• ½ cup frozen sweet corn
• 1 clove garlic, minced
• 1 (15 oz.) can no added salt black beans, rinsed and drained
• ½ teaspoon chili powder
• ½ teaspoon cumin
• 4 Tablespoons shredded cheddar cheese
• Preheat oven to 425°F.
• Wash potatoes and pierce with a fork.
• Place on a baking sheet lined with aluminum foil. Bake for 40-50 minutes or until you can easily pierce with a fork.
• Heat oil in a large skillet. Add onions, bell pepper and corn; sauté 3-5 minutes.
• Add garlic, stirring for 1 minute. Remove from heat.
• Stir in black beans, chili powder and cumin.
• Cut potatoes in half, mashing the flesh with a fork.
• Top each half with about ½ cup black bean mixture.
• Sprinkle each half with cheese and bake for 5-10 minutes until cheese is melted.