Description
A healthy and flavorful dish featuring sweet potato skins stuffed with chipotle chicken, black beans, and cheese.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 lb cooked chicken breast, shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped, for garnish
- Greek yogurt or sour cream, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes under cold water and prick them all over with a fork.
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
- While the sweet potatoes are baking, in a large bowl, mix together the shredded chicken, black beans, corn, chipotle powder, cumin, salt, and pepper.
- Once the sweet potatoes are done, allow them to cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh, leaving a thin layer of potato inside to create a skin.
- Combine the scooped-out sweet potato flesh with the chicken mixture and mix well.
- Stuff each potato skin with the chicken and bean mixture, packing it in tightly.
- Sprinkle the tops with cheddar cheese and return to the oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and a dollop of Greek yogurt or sour cream before serving.
Notes
- <liCustomize with your favorite toppings or sauces.
<liCan be made ahead and reheated for a quick meal.
<liAdjust spice level by varying chipotle powder.
- Prep Time: 15
- Cook Time: 60
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 potato skin
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 50mg