Ingredients
- 3 medium sweet potatoes
- 1/2 cup light sour cream
- 1 tablespoon taco seasoning
- 1 tablespoon vegetable oil
- 1/2 yellow onion , diced
- 1 cup corn
- 15.5 ounces black beans , 1 can, drained and rinsed
- 1 cup salsa
- 1 lime , juiced and zested
- 1 cup reduced fat cheddar cheese , shredded
- cilantro for garnish , chopped
Instructions
- Preheat oven to 400 degrees.
- Poke holes in sweet potatoes with a fork.
- Bake on baking sheet for 45 minutes.
- Cut sweet potatoes in half before topping them.
- Combine sour cream and taco seasoning in a small bowl, mix well.
- Heat oil in a medium pot over medium heat.
- Add onions to the pan and cook for 2 minutes until softened, then add in the corn, black beans, and salsa, cooking for 3 more minutes until heated through.
- Stir in the lime juice and zest.
- Assemble the potatoes with cheese, then bean mixture, then sour cream mix, and finally cilantro.
Nutrition
Calories: 298kcal | Carbohydrates: 52g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 532mg | Potassium: 898mg | Fiber: 12g | Sugar: 8g | Vitamin A: 16458IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 3mg
