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Black Bean and Cheddar Stuffed Sweet Potato with Lime Crema

This baked dish pairs sweet potato with canned black beans, cheddar cheese and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

36 g Protein
95 g Carbohydrates
18 g Fat
22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 241g sweet potato (medium) 207 kcal
  • 152g canned black beans (drained, rinsed) 201 kcal
  • 45g cheddar cheese (shredded) 181 kcal
  • 64g plain Greek yogurt (2%) 47 kcal
  • 0.8 tbsp (11g) lime juice 3 kcal
  • 1.6 tbsp (13g) scallions (sliced) 5 kcal
  • 0.6 tsp (1g) ground cumin 4 kcal
  • 0.2 tsp (0g) kosher salt 0 kcal

Cooking instructions

  1. sweet potato (medium)
    Pierce the sweet potato all over with a fork. Microwave 6 to 8 minutes (turning once) until tender, or bake at 425 F for about 45 minutes.
  2. canned black beans (drainedlime juiceground cuminkosher salt
    Warm black beans in a small pan over medium heat with cumin, salt, and half the lime juice until hot; mash a few beans to thicken.
  3. sweet potato (medium)cheddar cheese (shredded)
    Split the sweet potato and fluff the inside with a fork. Stir in half the cheddar to melt.
  4. sweet potato (medium)canned black beans (drainedcheddar cheese (shredded)
    Pile the seasoned beans into the potato and top with remaining cheddar.
  5. plain Greek yogurt (2%)lime juice
    Mix yogurt with the remaining lime juice for a quick crema and spoon over the top.
  6. scallions (sliced)
    Finish with scallions and serve.

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