Ingredients

• 2-10 ounce sweet potatoes
• 1 Tablespoon light sour cream
• 1/2 medium avocado, peeled, seeded and mashed
• ½-1 chipotle pepper, seeded and finely diced
• 1 teaspoon adobo sauce
• ½ cup no salt added black beans, drained and rinsed
• ½ cup no salt added canned corn, drained and rinsed
• ¼ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• ½ cup diced tomato
• 1 Tablespoon chopped fresh cilantro leaves
• 4 teaspoons sunflower seeds

Directions

• Poke holes all over sweet potatoes, wrap in damp paper towels and microwave for 8-10 minutes. Flip and microwave an additional 8-10 minutes or until the potatoes are soft. Let cool before handling.
• In a small bowl, mix together the sour cream, avocado, chipotle pepper, and adobo sauce.
• Cut each potato in half and scoop out most of the flesh into a medium bowl, leaving some flesh in order for the potato to maintain structure. Add black beans, corn, cumin, chili powder, and salt to the bowl and mix well.
• Fill each potato half with sweet potato mixture. Top with creamy avocado chipotle sauce, tomato, cilantro and sunflower seeds.

Notes

• 4-23-25 1/2 Recipe
• I added
• Chili Conquistador spice Blend
• Coriander, Ground
• Garlic, Minced
• Yellow Onion, Diced
• Red Bell Pepper, Diced
• I added a step
• I sautéed the onion, garlic, bell pepper, chilis, beans & spices

Photos