- Preheat oven to 400°F. Pierce sweet potatoes several times with a fork and place on baking sheet. Bake until fork tender, approximately 1 hour.
- Approximately 15 minutes before potatoes are done, heat olive oil in a skillet over medium. Rinse and drain beans; add beans to skillet along with corn, carrots, salsa, lime juice, cumin, salt, and pepper. Stir and cook until heated through.
- Roughly chop parsley. Remove baked sweet potatoes from oven; slice open and pull at potato to mash up a bit. Divide bean mixture between potatoes and top with shredded cheese and parsley. Return to oven and bake 1-3 minutes until cheese has melted.
- Serve warm with a side of mango.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie