2 large sweet potatoes cut into rounds about 1/4-inch thick
1/4 teaspoon salt
2 tablespoons reduced-fat sour cream
1 tablespoon lime juice
1 15-ounce 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 tablespoon olive oil
2 tablespoons chopped cilantro (optional)
Preheat oven to 425°.
Line a large sheet pan with foil, then spread 1 tablespoon of olive oil on it.
Add sweet potatoes and ¼ teaspoon salt. Bake for about 15-20 minutes or until you see them browning.
Meanwhile, combine sour cream, lime juice and the remaining pinch of salt 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).
Serving Size: 3-4
Total Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 244 g
Carbs: 22 g
Protein: 8 g