Ingredients

The following ingredients have 4 Servings
  • 2 medium (about 12 oz each) sweet potatoes
  • 1 cup shredded deli rotisserie chicken
  • 3/4 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 3/4 cup Muir Glen™ organic medium salsa (from 16-oz jar)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon fresh lime juice
  • 1/8 teaspoon salt

Instruction

  • Place potatoes in 8-inch square (2-quart) microwavable baking dish. Pierce potatoes with fork several times on all sides. Microwave uncovered on High 9 to 11 minutes or until tender.
  • Meanwhile, in small microwavable bowl, mix chicken, beans, chili powder, cumin and salsa. Cover bowl with plastic wrap, folding back on one edge 1/4 inch to vent steam; microwave on High 1 1/2 to 3 minutes or until filling is hot.
  • Cut each potato open; spread open, and sprinkle 1/4 cup of the cheese on each potato. Spoon chicken mixture on top of cheese; top with remaining cheese. Microwave uncovered on High 1 to 2 minutes or until cheese is melted. In small bowl, mix sour cream, cilantro, lime juice and salt. Serve potatoes with sour cream mixture.