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