Southwestern Stuffed Sweet Potatoes

This was so good- chock full of nutrients and bursting with flavor
Plus, with prep and cooking it still comes together in less than ten minutes. 
This dish is gluten-free, vegetarian and could easily be vegan/dairy-free with a sour cream substitute like silken tofu. 

This recipe is for one portion- I whipped it up for lunch- but it could be very easily multiplied to make an entire family portion!

Another tip to help this dish come together quickly is to bake the potatoes the night before and refrigerate until ready to eat- then just reheat in the microwave!

What You'll Need:
(serves 1)
1/2 medium sweet potato
1 tbsp sour cream
1 tbsp chopped jalapeno
3 tbsp sweet corn
3 tbsp black beans 
1 tbsp chopped red onion
seasonings to taste
salt
black pepper
chili powder
garlic powder 
optional for topping
sliced avocado
shredded cheese

What To Do:
With a fork, poke holes in the halved potato, aerating it evenly. Microwave for five minutes. While the potato cooks, chop your onion, jalapeno, and avocado. Rinse the corn and black beans.

When cooking is complete, remove potato from microwave and scoop most of the insides into a bowl. Mix the sour cream and seasoning into the potato. Mix in jalapeno, onion, beans and corn. Scoop the mixture back into the potato skin and top with sliced avocado. 

Yum!