Black Bean-Stuffed Sweet Potatoes
Garden Salad with Oranges
Ingredients
- 6 large sweet potatoes
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 2 (15-oz) cans black beans, drained and rinsed
- 2 Tbsp ground cumin
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 (8-oz) carton sour cream
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Prick and place potatoes on a foil-lined rimmed baking sheet; bake 45 minutes to 1 hour or until very tender.
- Meanwhile, cook onion and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in beans and cumin; cook, stirring, until thoroughly heated.
- Split potatoes lengthwise, and fluff with a fork. Spoon bean mixture over each potato. Top with cheese, sour cream, and cilantro.
Side Dish Ingredients
- 2 (12-oz) pkg classic mixed salad
- 2 oranges, peeled and sectioned
- ½ cup balsamic dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
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