Mexi Sweet Potato

spThis is such a quick and easy meal that I wish I would have found this sooner. Sweet Potatoes make this a healthier option to a baked potato. It’s ranked high in nutritional value over the common potato due to it’s high content of fiber, protein, Vitamins A & C, Iron, Calcium and Beta Carotene. Not to mention fewer calories and fat.

Preheat oven to 450 (depending on your oven). Pierce the potatoes a few time with either a fork or small knife. Bake the potatoes in the oven for about an hour. You want them to be tender to the touch and have baked all the way through. Then split them down the middle lengthwise and across. Open the potato so you have four equal sides. I keep the pieces together to form a little cup for the toppings.

Now add 1/4 to 1/2 cup of black beans depending on the size of the potato and how much you would like. Top with cheese (I use the Vegan Daiya Cheddar) and them put back in the oven for a few minutes to warm the beans and melt the cheese. You can also nuke them in the microwave for two minutes instead if you wish.

Then top with salsa and sourcream, I used the Tofutti Vegan Sour Cream.

Easy, breezy! Enjoy!


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