Mexican Stuffed Sweet Potatoes

Sweet potatoes take the spotlight here as the main dish, and offer a pleasing range of tastes and textures. Don't omit the garnish-- it sends this dish over the top! Chocked full of veggies, quinoa and black beans, this tasty dish packs more protein than most meat dishes and will keep you full and satisfied!

Course Main Course

Cuisine Mexican

Keyword Stuffed Mexican Sweet Potatoes, Mexican Quinoa Black Bean Sweet Potatoes, Sweet Potatoes Mexicana

Prep Time 20

Cook Time 10

Total Time 30

Servings 2

Ingredients

2 medium sweet potatoes
1 tbsp olive oil
1/4 cup chopped red onion
1/4 cup red bell pepper
1 clove garlic, minced
1/2 cup corn (I like sweet Niblets in the can)
1/2 cup cooked quinoa (see Note and link below)
1 cup black beans, rinsed and drained (if canned)
1 tbsp chili powder
1 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon
1 avocado
Tahini
Sriracha
cilantro, chopped

Instructions

Cook sweet potatoes: Either prick and bake in a 400 degree F oven for 40 minutes or prick and microwave according to the settings. Cool slightly. Slice in half and let cool completely.
Scoop out interior of potatoes, chop up and place in bowl, leaving the shells intact.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, pepper and garlic and saute until tender, about 5 minutes.
Add the corn, quinoa, black beans and spices and saute 2-3 minutes more. Fold in the chopped sweet potato.
Fill shells with the sweet potato mixture, piling high. Garnish with avocado, a generous drizzle/dollop of tahini and the Sriracha (to taste). Finish with a sprinkle of cilantro. Enjoy!