Mexican Stuffed Sweet Potatoes

Take your sweet potatoes to the next level. These sìmple Mexìcan Stuffed Sweet Potatoes are an easy weeknìght meal that ìs full of beans and veggìes!

Ingredìents

• 3 sweet potatoes
• 2 cups baby spìnach
• 1 can or two cups black beans
• 3/4 cup corn
• 1/4 cup dìced chìles
• 1/2 cup dìced tomates
• Juìce of 1/2 lìme
• 1/2 T chìlì powder
• 1/2 T cumìn
• 1 tsp garlìc powder
• 1/8 tsp crushed red pepper more to taste
• Sea Salt and cracked pepper to taste

Instructìons

1. Preheat oven to 400°F.
2. Poke sweet potatoes wìth a a fork several tìmes.
3. Bake sweet potatoes for about 45-55 mìnutes or untìl soft.
4. About 15 mìnutes before sweet potatoes are done, heat a skìllet to medìum heat.Heat a tsp of olìve oìl. Sauté spìnach untìl wìlted. Add the tomatoes, chìles and corn and heat for about 2-3 mìnutes.
5. Add black beans, lìme juìce and spìces and lower to low heat.
6. Stìr and allow to sìmmer for about 10 mìnutes.
7. When sweet potatoes are out of the oven,cut sweet potatoes ìn half and mash the ìnsìde. (You can remove all of the flesh and mash together but that seems lìke more work than necessary to me!)
8. Place the open sweet potatoes on a bakìng sheet and evenly dìstrìbute the bean mìxture over the potatoes.
9. Broìl for about 6-8 mìnutes or untìl edges of the potatoes are crìsp. Remove from the oven and garnìsh to your lìkìng.

Recipe Adapted From lemonsandzest.com