Smoky Southwest-Stuffed Sweet Potatoes
Cilantro-Lime Slaw
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 low sodium black beans, rinsed and drained
- ½ tsp ground cumin
- 1 Tbsp apple cider vinegar
- 1 tsp ground chipotle chile pepper
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh cilantro
Instructions
- Pierce potatoes several times with a fork. Microwave at HIGH 7 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 cumin; cook 2 to 3 minutes. Remove from heat.
- Cut a lengthwise slit in each potato; scoop out flesh, leaving shells intact. Mash flesh; add 1 Tbsp oil, vinegar, and ground chipotle pepper, stirring to blend. Season with salt and pepper, if desired.
- Divide potato mixture among potato shells. Top with corn mixture; sprinkle with cheese and cilantro.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- ¼ cup chopped fresh cilantro
- ¼ tsp salt
- ¼ tsp pepper
- 1 (16-oz) pkg tricolor coleslaw
Side Dish Instructions
- Whisk together first 5 ingredients in a large bowl. Add coleslaw; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
406
|
58
|
464
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 67 | 5 | 72 |
| Fiber (g) | 12 | 2 | 14 |
| Sodium (mg) | 645 | 115 | 760 |
| T. Sugs (g) | 10 | 0 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
