Smoky Southwest-Stuffed Sweet Potatoes
Ingredients
- 6 large sweet potatoes
- 1 (12-oz) pkg frozen corn kernels, thawed
- 1 onion, chopped
- 3 Tbsp olive oil, divided
- 2 (15-oz) cans black beans, drained and rinsed
- 3 to 4 chipotle peppers in adobo sauce, minced (see Note)
- ¾ cup queso fresco
- ½ cup chopped fresh cilantro
Instructions
- Pierce potatoes several times with a fork. Microwave at HIGH 5 to 10 minutes or until fork tender (see Note).
- Meanwhile, cook corn and onion in 2 Tbsp hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until browned. Stir in beans, and cook 2 to 3 minutes. Remove from heat.
- Cut a lengthwise slit in each potato; scoop out flesh, leaving shells intact. Mash flesh; add chipotle peppers and 1 Tbsp oil, stirring to blend.
- Divide potato mixture among potato shells. Top with corn mixture; sprinkle with queso and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
430
|
430
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 14 | 14 |
| Carb (g) | 67 | 67 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 688 | 688 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
