Mexican Stuffed Sweet Potato Skins

/
IMG-9759.jpg

In an effort to stretch our groceries as far as possible, I’ve gotten quite creative! Here’s one of our new favorite vegetarian recipes with a Latin kick for extra flavor that can be adapted to be vegan as well by using vegan cheese or forgoing the topping completely.

Prep Time: 40 minutes Cook Time: 15 minutes Serves: 2

  • 2 Large Sweet Potatoes

  • 1 Can of Black Beans

  • 1/2 Onion, Finely Chopped

  • 1 Can of Corn, Rinsed and Drained

  • 1 Cup Shredded Cheese

  • 1 Teaspoon Lemon Juice

  • Fresh Cilantro, Finely Chopped

  • Canned or Fresh Salsa

  • Olive Oil

  • Salt & Pepper

Preheat oven to to 430°F and lightly grease a baking sheet. Pierce sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until tender (Quick version I use: wrap the pierced sweet potato in a kitchen towel and microwave for 10 minutes until soft).

While sweet potatoes are baking, heat the oil in a pan and cook the onions until softened, about 3-5 minutes. Add the garlic, salt and pepper, and roast for another minute until fragrant, set aside.

Once sweet potatoes are tender, let cool before cutting them in half and scooping out the flesh with a spoon, leaving just a thin layer of potato inside the skins and brush the outside with a bit of oil. Mash the soft flesh, add roasted onion mixture, beans, corn, salsa and mix to combine. Scoop the filling inside and sprinkle over with cheese and bake for about 5-10 minutes or until cheese is melted.

Note: I paired these with homemade tortilla chips and the leftover salsa. To make these, brush corn or flour tortillas with olive oil and sprinkle with salt. Slice into smaller pieces and bake at 400°F for a few minutes, flipping the slices once and checking often so they don’t burn.