Mexican Loaded Sweet Potato

• 2 whole Sweet Potatoes, Scrubbed
• 1 ear Corn, Husked
• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Minced
• 1 teaspoon Cumin
• 1 teaspoon Black Pepper
• 1/2 teaspoons Sea Salt
• 1 can (14 Oz Can) Black Beans, Drained And Rinsed
• 1/2 cups Chicken Or Vegetable Stock (Low Sodium)
• 1/2 bunches Cilantro, Chopped
• 1/2 cubes Pepper Jack Cheese, Shredded
• 1/2 cups Cojita Cheese, Crumbled

1. Preheat oven to 450 F. Place potatoes on a baking sheet and bake 35 minutes or until cooked through.
2. Remove from oven and let them cool for 5 minutes.
3. Cut them in half and scoop out the middle.
4. Make sure to leave a good amount of potato around the skin so they dont fall apart.
5. Set the insides aside in a bowl.
6. Mash up sweet potato in the bowl.
7. Set the peels aside as well.
8. Meanwhile, spray a grilling pan with cooking spray and add the ear of corn.
9. Cook over medium high heat for about 12 minutes or until corn is cooked and starting to brown.
10. Remove it from the grill and cut the kernels off the cob and set them aside.
11. In a saucepan over medium heat add 1 tablespoon oil.
12. Add garlic and let it bloom.
13. Add cumin, pepper and salt.
14. Add in beans, stock, mashed sweet potato and corn kernels.
15. Let the mixture cook for 5 minutes.
16. Remove from heat and add in cilantro.
17. Scoop the mixture back into the potato peels and top with pepper jack and cojita cheese.
18. Put the potato boats on a baking tray.
19. Bake 10 minutes more until cheese is melted and bubbly.

sweet potatoes, olive oil, garlic, cumin, black pepper, salt, black beans, chicken, cilantro, pepper, cojita cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mexican-loaded-sweet-potato/ (may not work)