Slice sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Place skins back onto a parchment lined cookie sheet and return to oven and bake for 5 minutes, or until the skins become crispy.
To the scooped out sweet potato, add the black beans, corn, onions, red peppers, swiss chard, jalapeño pepper and spices. Stir to mix until well combined. Taste mixture and adjust seasoning.
Remove skins from oven and fill each skin with black bean mixture (you may have extra filling)
Place back in the oven and bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.
Drizzle dressing all over baked sweet potatoes. Enjoy!
1 - 2 days prior [optional],
Sweet potato 1 medium potato
Preheat oven to 350°F. Roast sweet potatoes for about 1 hour, or until fork tender.
1 day prior [optional],
Avocado 1/2 avocado(s)
Place all the dressing ingredients into a food processor and mix until smooth and creamy. Add more water or lime juice if needed. Taste and add more lime juice or salt if needed. To thin out the dip, add a bit of water or lime juice.
Calories from fat149
Calories from saturated fat22.4
Total Fat16.6 g
Saturated Fat2.5 g
Polyunsaturated Fat2.6 g
Monounsaturated Fat10.2 g
Total Carbohydrate98 g
Dietary Fiber29.6 g
To make this recipe "GO BOTH WAYS": When making the filling, sub black beans for cooked ground turkey or pulled chicken - you can easily make two different fillings and then just stuff accordingly (for who's veggie-friendly and who's not).