Zucchini and Black Bean Stuffed Sweet Potatoes

This recipe from Real Simple magazine makes an easy, comforting Fall meal.

Zucchini and black bean stuffed sweet potatoes

Makes 4 servings

Ingredients as listed in recipe

5 oz salad mix
Juice of 1/2 lime
1/4 tsp cumin
Olive oil, salt and pepper

Preparation:

  1. Follow instructions in recipe to prepare sweet potatoes. Note that we baked the sweet potatoes at 425 degrees for 45 minutes instead of microwaving them as called for in the recipe and then melted the cheddar over the toppings for an additional 5 minutes in the oven.
  2. In a large bowl, mix lime juice with cumin, 2 tbsp olive oil and salt and pepper to taste. Add salad mix and toss to coat.

Donna Whitlock

Donna Whitlock


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