Loaded Tex-Mex Sweet Potato

I discovered this combination when I was trying to eat more plant-based without giving up flavor. Now it is one of my favorite meals — filling, colorful, and customizable. My kids love building their own.

Ingredients

• 4 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 avocado, diced
• ½ cup salsa
• ¼ cup fresh cilantro
• Lime wedges
• Salt, cumin, chili powder

Instructions

1. Bake potatoes: Pierce sweet potatoes with fork. Bake at 400°F for 45-50 minutes until tender.
2. Warm toppings: Heat black beans and corn with cumin and chili powder.
3. Assemble: Split potatoes open, fluff flesh. Top with beans, corn, avocado, salsa, and cilantro. Squeeze lime over top.

Tips

• Microwave sweet potatoes for 10 minutes to speed up cooking.
• Add cashew sour cream for extra creaminess.