I’ve recently been revamping the Pinterest account at my work, and have come across so many stuffed sweet potato recipes. I’m a huge fan of Mexican food, so I used this inspiration to develop a recipe with a southwestern flair! Perfect as a quick and easy lunch or dinner, these stuffed sweet potatoes are filling and seriously satisfying!
southwestern stuffed sweet potato
Servings 4 people
Ingredients
stuffed sweet potatoes
- 4 medium-sized sweet potatoes
- 1/4 cup quinoa uncooked
- 1/2 cup corn drained (about half of a can)
- 1/2 cup black beans drained and rinsed (about half of a 15.5 oz can)
- 1 bell pepper finely diced
- 1 tbsp taco seasoning
- 1 ripe avocado diced
- 1/4 cup fresh cilantro chopped
- 1/4 cup crumbled cotija cheese you can also use feta if you can't find this at the grocery store
crema drizzle
- 2 tbsp sour cream or greek yogurt
- 1 tbsp heavy cream
- salt, to taste
Instructions
- begin by preheating your oven to 400*F degrees. cooked quinoa according to the package. while quinoa is cooking, assemble filling by adding black beans, corn, finely diced bell peppers and seasoning into a large mixing bowl. add the quinoa when finished cooking, combining thoroughly. to make the crema drizzle, whisk together ingredients until combined. add a bit of salt to taste.
- when oven is preheated, pierce the skin of the sweet potatoes several times and place directly on the middle rack. allow to bake for 40 minutes, or until soft.
- remove sweet potatoes from the oven and stuff with filling. top with fresh cilantro, diced avocado, crumbled cheese and crema. serve warm and enjoy!