Bean and Corn-Stuffed Sweet Potatoes

Equipment

• Microwave
• Stovetop
• Skillet

Ingredients

• 4 medium sweet potatoes (about 8 to 10 ounces each)
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups packed baby spinach
• 1 cup frozen (thawed) corn kernels
• ½ cup green onion, sliced
• 1 tablespoon chipotle chiles in adobo, chopped
• 1 garlic clove, crushed with press
• ¼ teaspoon salt
• 4 tablespoons shredded low-fat Mexican-blend cheese
• 1 Prick sweet potatoes all over with fork; microwave on high for 10 minutes or until tender, turning once.

Instructions

1. 1Prick the sweet potatoes all over with a fork so steam can escape, then microwave on high for 10 minutes, turning once, until tender. While the potatoes cook, heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and cook for 6 to 7 minutes, stirring frequently, until softened.
2. 2Add the rinsed black beans, spinach, thawed corn, green onion, chopped chipotle chiles, crushed garlic, and salt to the skillet. Cook the mixture for about 2 minutes, stirring constantly so the garlic doesn't burn, just until the spinach wilts.
3. 3Slice the cooked sweet potatoes open down the center. Spoon the warm bean and vegetable mixture generously into each potato. Top each with a tablespoon of shredded cheese.

Recipe Details