Life feeds on life feeds on life feeds on...

#Southwest Stuffed Sweet Potatoes Serves 2

Ingredients:

• 2 sweet potatoes
• 1 avocado, cubed
• 2 roma tomatoes, chopped
• 1 can black beans, drained and rinsed
• 12 oz bag frozen corn, thawed (a small can also works)
• 1/2 c shredded cheese of choice, I like mozzarella or jack
• 2 cloves garlic, finely chopped or pressed
• 2 tbsp olive oil
• 1 tsp each of cumin, chili powder, and paprika
• salt & pepper to taste
• 1 spring onion, green part thinly sliced (a handful of chopped cilantro is a good alternative)
• sour cream for garnish

Process:

1. Prick sweet potatoes several times with a fork, and cook in the microwave for 6 minutes. Check for tenderness and cook in additional 1 or 2 minute intervals if needed.

2. While potatoes are cooking, heat olive oil over medium heat in a skillet and add garlic and tomato, stirring frequently. After about a minute, add black beans and corn, continuing to stir. Season with dry spices (including salt and pepper), and cook until heated through and everything is well incorporated, this should only take a few minutes.

3. When the sweet potatoes are cooked through, remove to separate plates and cut open lengthwise. Use a fork to mash the insides a bit, then stuff with generous portions of the hot vegetable mixture. Top with shredded cheese, avocado, green onion or cilantro, and sour cream. Add additional salt and pepper if needed.