Smoky Southwest-Stuffed Sweet Potatoes
Ingredients
- 2 large sweet potatoes
- ⅔ cup frozen corn kernels, thawed
- ½ cup chopped onion
- 1 Tbsp olive oil, divided
- 1 cup black beans, drained and rinsed
- 1 chipotle pepper in adobo sauce, minced (see Note)
- ¼ cup queso fresco
- 3 Tbsp 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 ½ Tbsp hot oil in a skillet 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 pepper and ½ Tbsp oil, stirring to blend.
- Divide potato mixture between potato shells. Top with corn mixture; sprinkle with queso and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
399
|
399
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 14 | 14 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 514 | 514 |
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