Recipe: Loaded Southwest Sweet Potatoes

Ingredients:

4 medium sweet potatoes

1 tablespoon olive oil

1 (15-ounce) can black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup LEANING R® Original Mild Salsa

1 large avocado, diced

¼ cup chopped fresh cilantro

2 green onions, thinly sliced

Juice of 1 lime

Salt and freshly ground black pepper, to taste

Directions:

Place sweet potatoes on a baking sheet in oven at 400° for 45-50 minutes. Combine black beans, corn, salsa, lime juice, and half of the cilantro and warm for 3-5 minutes. Let potatoes cool slightly, slice lengthwise, and fluff with a fork. Fill each potato with the black bean and corn mixture. Top with avocado, green onions, remaining cilantro, and additional toppings of your choosing (sour cream, or plain Greek yogurt, crumbled cotija or shredded Monterey jack cheese, sliced jalapenos, fresh lime wedges).

Why You’ll Love It:

Fresh, colorful, and satisfying, these Loaded Southwest Sweet Potatoes are the perfect meal for busy summer nights. Naturally vegetarian and easy to make vegan, they're packed with fiber, protein, and vibrant flavor. The sweet potatoes pair beautifully with the savory, sweet, and light balanced heat of the salsa, making them ideal for meal prep or a light dinner.