Zucchini & Black Bean Sweet Potatoes

Step 1: Bake the sweet potatoes

Step 2: Prepare the vegetable filling

Step 3: Halve the sweet potatoes and add filling. Top with cheese, sour cream and cilantro

Zucchini & Black Bean Sweet Potatoes

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Course: Main Course

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 255kcal

Ingredients

• 4 Sweet Potatoes
• 1 Zucchini Squash
• 1 cup Yellow Onion
• ½ Lime
• 1 tablespoon Coconut Oil
• 1 15 oz can Black Beans Drained & Rinsed
• ¼ cup Cilantro Chopped
• ½ cup White Cheddar
• ¼ cup Sour Cream

Seasoning

• ¼ teaspoon Cayenne Pepper
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper

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Instructions

• Pierce the sweet potatoes with a fork and bake for 45 minutes.
  
  PRO TIP: In a pinch, you may microwave on high until cooked through, about 12 minutes
• Meanwhile, heat a large skillet over medium-high heat. Add Coconut Oil, Zucchini, Onion & Cayenne; cook until tender and begin to brown. Stir in Beans, Salt & Pepper; cook 2 minutes or until beans are warm.
• Slice Sweet Potatoes and loosen the insides with a fork. Divide the vegetable mixture among all Potato halves. Top with Cheese, Sour Cream & Cilantro. Serve with Lime wedges.

Nutrition

Serving: 4g | Calories: 255kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 758mg | Potassium: 659mg | Fiber: 5g | Sugar: 9g | Vitamin A: 18892IU | Vitamin C: 18mg | Calcium: 176mg | Iron: 1mg

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Adapted from "Zucchini and black bean stuffed sweet potatoes" from RealSimple.com | October 2016 by Unknown Author