Print

Southwestern Stuffed Sweet Potatoes

Southwestern Stuffed sweet potatoes are full of beans, corn, and spices! A dash of lime and cilantro and you have one kicked up healthy meal! These bad boys only have 230 calories for a WHOLE (2 halves) potato!!! 

Ingredients

  • 4 sweet potatoes about 5 inches long
  • 1 tsp oil
  • 1/2 cup onion chopped
  • 3/4 cups black beans
  • 3/4 cups frozen corn
  • 1 cup cherry tomatoes cut in half
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 TBS chopped cilantro plus more for garnish
  • 1 lime juiced
  • 4 TBS mexican blend shredded cheese I used 2%
  • 4 TBS Greek yogurt for garnish if desired

Instructions

  1. Clean all potatoes, and poke holes throughout with a fork. Place potatoes in microwave safe dish, and cook on HIGH for 8-10 minutes, or until tender. Remove and set aside.

  2. While the potatoes are cooking, add oil to a skillet, and add onion; saute for 3-4 minutes. Add cumin and chili pepper; stir. Add beans, corn, and tomatoes and saute for 2 minutes. Add lime and cilantro; stir and cook for 1 minutes. Remove from skillet and set aside.

  3. Working one potato at a time, cut potato in half lengthwise, and scoop out a bit of the filling (save to eat later!), making a little opening for the filling. Add about 1/4 cup of filling into each potato. Add 1/2 TBS cheese on top of each, then 1/2 TBS Greek yogurt, and additional cilantro if desired. Repeat for all potatoes.

Recipe Notes

Sweet potatoes can also be baked: poke holes and bake at 350 degrees for about 45-55 minutes.