Loaded Pinto Bean & Spinach Sweet Potato
A comforting baked sweet potato filled with seasoned pinto beans, corn, tomato, spinach, and a little parmesan.
- Calories
- 680
- Protein
- 24g
- Carbs
- 78g
- Fat
- 20g
Per serving
Ingredients
For 4 servings · 35 min total
- sweet potato2 lb
- pinto beans2 can
- frozen corn1 cup
- cherry tomato8 oz
- fresh spinach4 cup
- parmesan cheese, grated1 oz
- yellow onion, diced1/2 cup
- olive oil4 tsp
- ground cumin1 tsp
- smoked paprika1 tsp
- garlic, minced1 tsp
Instructions
- 1Heat the oven to 425°F. Pierce the sweet potato and bake it until completely tender.
- 2Warm the oil in a skillet and cook the onion and garlic until softened.
- 3Stir in the pinto beans, corn, tomatoes, cumin, and smoked paprika. Cook until hot, then fold in the spinach.
- 4Split open the baked sweet potato and fill it with the bean mixture. Sprinkle with parmesan and return it to the oven briefly until the cheese melts.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.