Ingredients
4
medium sweet potatoes (8 to 9 oz each)
1
medium avocado, pitted, peeled and diced
1 1/2
teaspoons lime juice
2
tablespoons chopped fresh cilantro
1/4
teaspoon salt
1
tablespoon vegetable oil
1/2
cup chopped onion
1
medium poblano chile, seeded and chopped (about 1/2 cup)
1/2
cup chopped red or orange bell pepper
1/2
cup chopped grape tomatoes
1
cup Progresso™ black beans, drained, rinsed (from 15-oz can)
2
teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2
tablespoons water
Preparation
Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
Split potatoes open; divide bean mixture among potatoes—they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.
