Ingredients

  • 1
    cup
  • 1 34
    cups
    Water or Vegetable Stock
  • 4
    Sweet Potatoes, scrubbed, rinsed, dried
  • 15
    oz
    Black Beans, canned, drained
  • 1
    cups
    Poblano Peppers or Green Bell Peppers, diced
  • 1
    cups
    Corn Kernels
  • 12
    cups
    Green Onions, sliced
  • 12
    cups
    Tomatoes, diced
  • 14
    cups
    Shredded Cheese or Shredded Vegan Cheese
  • 1
    Avocado, smashed, divided into 4 servings
  • 1
    tbsp
    Olive Oil
  • Cracked Black Pepper and Sea Salt, to taste
  • Cilantro, for garnish

Nutrition Facts

Serving Size: 451g
Serves: 4
Amount Per Serving
Calories: 550
% Daily Value*
Total Fat: 16g 21%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 5mg 2%
Total Carbohydrate: 95g 35%
Dietary Fiber: 17g 61%
Sugars: 12g 24%
Protein: 14g 28%

Instructions

  1. Add 1 cup of Lundberg Family Farms Organic Short Grain Brown and 1 ¾ cups of water or vegetable stock to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 45 minutes.
  2. Set oven to 400 degrees. Scrub, rinse and dry whole sweet potatoes. Coat with olive oil, salt and cracked black pepper to taste. Place on sheet pan lined with parchment paper. Bake for 45 mins to 1 hour or until an inserted knife provides little to no resistance.
  3. In a small saucepan, heat the beans on medium heat for 5 mins or until completed heated through.
  4. Make a cut down the middle of each sweet potato, opening each sweet potato and scraping out approximately half of the sweet potato flesh. Mix flesh with pinto beans.
  5. Arrange ingredients and enjoy!
Latest Photo from Instagram
2
Latest Photo from Instagram
1
Latest Photo from Instagram
4
Latest Photo from Instagram
9