Budget-Friendly Microwave Black Bean & Avocado Stuffed Sweet Potatoes

A colorful, budget-friendly sweet potato packed with protein, fiber, and fresh flavor

These stuffed sweet potatoes are an easy way to put together a flavorful, satisfying lunch with a handful of simple ingredients. The combination of warm sweet potato, seasoned black beans, melted cheddar, creamy avocado, and fresh salsa gives you a mix of sweet, savory, creamy, and fresh flavors in every bite.

Nutritionally, this meal brings together several foods that help make lunch satisfying. Black beans provide plant-based protein and fiber, while sweet potatoes add fiber, potassium, and beta-carotene. Avocado contributes heart-healthy unsaturated fats, and the tomatoes, salsa, and chives add color, flavor, and additional produce.

This is also an easy recipe to adjust based on what you have in the kitchen. Add corn or leftover vegetables, swap the cheddar for another cheese, or use plain Greek yogurt in place of sour cream. It’s a simple combination that works well for meal prep and can be customized to fit your taste!

Yield: 2 servings

Total time: 20 minutes

Ingredients:

• 2 medium sweet potatoes ($1.00)

• 1 (15-oz) can black beans, drained and rinsed ($1.00)

• 1/4 c cherry tomatoes, halved ($0.25)

• ½ avocado, diced ($0.50)

• ¼ cup shredded cheddar cheese ($0.28)

• ¼ cup salsa ($0.20)

• 2 Tbsp sour cream ($0.15)

• 1 Tbsp fresh chives, chopped ($0.10)

• ½ tsp cumin ($0.05)

• ¼ tsp chili powder ($0.03)

• ¼ tsp garlic powder ($0.02)

• Salt and black pepper, to taste ($0.03)

Estimated cost per serving: $1.99

Directions:

1. Pierce each sweet potato several times with a fork. Microwave on high for 5-7 minutes, turning halfway through, until tender. Let cool slightly.

2. While the sweet potatoes cook, add the black beans, cherry tomatoes, cumin, chili powder, garlic powder, salt, and black pepper to a bowl. Stir gently to combine.

3. Cut each sweet potato lengthwise and gently mash the inside with a fork, leaving the potato in the skin.

4. Divide the black bean mixture evenly between the sweet potatoes.

5. Top each potato with cheddar cheese, diced avocado, salsa, sour cream, and fresh chives. Serve warm. Enjoy!