Mexican Stuffed Sweet Potatoes

Mexican Stuffed Sweet Potatoes serves 4

Preheat oven to 400

4 small/medium sweet potatoes

1 tsp. olive oil

1/2 to 1 small onion, diced

1 or 2 cloves of garlic, minced

1 tsp. ground cumin

1/2 tsp. chili powder

1 cup canned diced tomatoes with juices

1/2 cup cooked or canned blacl beans

1/2 cup frozen corn

2 Tbl. fresh cilantro, diced, divided

2 Tbl. cheddar cheese

sea salt and pepper to taste

Place sweet potatoes on baking sheet and bake 30 minutes. Remove from oven and prick with fork. Bake an additional 30 minutes or until tender. In a medium sauce pan saute onion in oil for a few minutes over medium heat. Add garlic, stir, then add rest of ingredients including 1Tbl. cilantro and stir well. Turn heat to low. Once potatoes are ready slice each one down the center, season with salt and slightly poke inside with fork to make room for filling. Spoon filling mixture into potatoes and if desired add a pinch of cheddar cheese on top. Place back in oven for 5 minutes until cheese melts. Remove from oven and garnish with remaining tbl. of cilantro. Enjoy!

This recipe is very flexible and you can easily adjustment the ingredients to suit your own needs. 

Blessings, Kate