Ingredients

The following ingredients have 4 Servings
  • 4 sweet potatoes (about 5 inches long)
  • 1 tsp oil
  • 1/2 cup onion (chopped)
  • 3/4 cups black beans
  • 3/4 cups frozen corn
  • 1 cup cherry tomatoes (cut in half)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 TBS chopped cilantro (plus more for garnish)
  • 1 lime (juiced)
  • 4 TBS mexican blend shredded cheese (I used 2%)
  • 4 TBS Greek yogurt (for garnish if desired)

Instruction

  • Clean all potatoes, and poke holes throughout with a fork. Place potatoes in microwave safe dish, and cook on HIGH for 8-10 minutes, or until tender. Remove and set aside.
  • While the potatoes are cooking, add oil to a skillet, and add onion; saute for 3-4 minutes. Add cumin and chili pepper; stir. Add beans, corn, and tomatoes and saute for 2 minutes. Add lime and cilantro; stir and cook for 1 minutes. Remove from skillet and set aside.
  • Working one potato at a time, cut potato in half lengthwise, and scoop out a bit of the filling (save to eat later!), making a little opening for the filling. Add about 1/4 cup of filling into each potato. Add 1/2 TBS cheese on top of each, then 1/2 TBS Greek yogurt, and additional cilantro if desired. Repeat for all potatoes.