APRON AND PANS - MEXICAN STYLE SWEET POTATOES

Ingredients
2 sweet potatoes
1 tablespoon extra-virgin olive oil
1/2 white onion, diced
1/2 red pepper, diced
1 clove garlic, minced
1/2 teaspoon sea salt
1 can (13 ounces) black beans, rinsed and drained
1 lime, juiced
Parsley, chopped

Preparation
Preheat oven to 400 degrees. Bake sweet potatoes for one hour.

Remove from the oven and slice lengthwise. 

Scoop out flesh so there is only a thin layer remaining lining the edges. Set aside.

Heat olive oil in a frying pan over medium heat. Add all vegetables and garlic, and cook until tender, about 7 minutes. Season with salt to taste.

Add black beans and lime juice. Mash mixture with the edge of a fork to break up beans.

Add sweet potato flesh and mix until thoroughly combined.

Stuff each potato skin with bean mixture and serve with a drizzle of extra-virgin olive oil and chopped parsley.

Nutrition Facts
For 1 serving out of 2
Calories           373
Protein            12 g
Carbs               63 g
Fiber                19 g
Sugars             13 g
Sodium            2444 mg
Fat                   9 g
Saturated fat    2 g