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!
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!
Notes
How to Cook Quinoa: See here