There are a few routines that I try to stick to weekly when it comes to food. Usually, on the weekends, I try to make at least one lean protein that I can use for lunches during the week, a big batch of roasted vegetables, and usually some kind of healthy starch. Sometimes this is quinoa or brown rice, but usually, it's a few sweet potatoes. I love having them around for quick meals and since I prefer them roasted (instead of microwaved), I like to make them on Sunday since they take about an hour. Then I stack them with whatever I am in the mood for. Lately, this has been anything spicy so I went for a classic combination of black beans, peppers, scallions, tomatoes, some chili powder, and of course a bit of melted cheese. Easy, quick, and incredibly filling.
Southwest Stuffed Sweet Potato
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- 4 U sweet potatoes
- 2 tsp. olive oil
- 2 U garlic cloves, minced
- 8 U scallions, chopped
- 1 U green pepper, diced
- 14 oz. canned diced tomatoes with green chilis, drained
- 14 oz. canned black beans, drained
- 1 cup canned corn
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 8 tbsp. reduced fat shredded cheddar cheese
Bake or microwave the sweet potatoes until tender. To microwave, pierce the potatoes with a knife and microwave for 10-12 minutes until softened or according to your microwave’s settings.
Meanwhile, add the olive oil to a pot. Add the garlic, scallions, and green pepper. Cook until softened, about 5-7 minutes.
Add the diced tomatoes, black beans, corn, and spices. Cook for 3-4 minutes until warmed though.
Divide up between the potatoes and top with 2 tbsp. of cheese.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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