Ingredients
- 2 large sweet potatoes cut into rounds about 1/4-inch thick
- 1/4 tsp. salt
- 2 Tbsp. reduced-fat sour cream
- 1 Tbsp. lime juice
- 1 15- oz. can kernel corn (fresh or frozen)
- 1/2 cup shredded low fat cheddar cheese
- 1 15-ounce can of low-sodium black beans, rinsed and drained
- 1/2 cup cherry tomatoes (halved, or quartered if large)
- 1 red onion (diced)
- 1 avocado (sliced)
- 1 Tbsp. olive oil
- 2 Tbsp. chopped cilantro (optional)
Instructions
- Preheat oven to 425°F.
- Line a large sheet pan with foil, then spread 1 Tbsp. of olive oil on it.
- Add sweet potatoes and ¼ tsp. salt. Bake for about 15-20 minutes or until you see them browning.
- Meanwhile, combine sour cream and lime juice in a small bowl.
- Top the sweet potatoes with corn, cheese, and beans. Continue baking until the cheese is melted, about 5 minutes. Top with tomatoes, red onion and avocado. Drizzle with the sour cream mixture. Serve topped with cilantro (if using).
- Top with tomatoes.
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