Cheesy Twice-Baked Sweet Potatoes With Black Beans And Avocado Recipe

Name: Cheesy Twice-Baked Sweet Potatoes With Black Beans And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup raw pepitas or 1/4 cup sunflower seeds; 3 1/3 tablespoons olive oil, divided; 1 1/4 teaspoons kosher salt, divided; fresh ground black pepper; 4 medium sweet potatoes, halved lengthwise (about 2 3/4lb.); 1 (15 1/2 ounce) can black beans or (15 1/2 ounce) can pinto beans, drained and rinsed; 6 6 ounces monterey jack cheese (about 1 1/2 cups) or 6 ounces cheddar cheese, grated (about 1 1/2 cups); 1 ripe avocado, chopped; cilantro (optional); sliced fresh chili pepper (optional); 1 lime (optional)

Servings: persons

1/4 cup raw pepitas or 1/4 cup sunflower seeds
3 1/3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
fresh ground black pepper
4 medium sweet potatoes, halved lengthwise (about 2 3/4lb.)
1 (15 1/2 ounce) can black beans or (15 1/2 ounce) can pinto beans, drained and rinsed
6 6 ounces monterey jack cheese (about 1 1/2 cups) or 6 ounces cheddar cheese, grated (about 1 1/2 cups)
1 ripe avocado, chopped
cilantro (optional)
sliced fresh chili pepper (optional)
1 lime (optional)

1
Preheat oven to 425u00b0F.
2
Toss pepitas with 1 teaspoon of the oil, 1/4 teaspoon of the salt, and several grinds pepper on a rimmed baking sheet.
3
Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet.
4
Add a few grinds of pepper.
5
Transfer both baking sheets to oven.
6
Bake pepitas until golden, 5 to 6 minutes.
7
Remove from oven.
8
Continue baking potatoes until very tender, 22 to 28 minutes more.
9
Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl.
10
Return potato skins to baking sheet. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
11
Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
12
Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine.
13
Divide mixture among skins and top with remaining 1/2 cup cheese.
14
Return to oven and broil until cheese is melted, 2 to 3 minutes.
15
Top with avocado and pepitas.
16
Top with avocado, chile peppers, and/or cilantro, as desired.
17
Serve with lime wedges.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup raw pepitas or 1/4 cup sunflower seeds, 3 1/3 tablespoons olive oil, divided, 1 1/4 teaspoons kosher salt, divided, fresh ground black pepper, and more.

Yes, Cheesy Twice-Baked Sweet Potatoes With Black Beans And Avocado falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Twice-Baked Sweet Potatoes With Black Beans And Avocado

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