YUM is all I can say! This are my favorite new lunch dish. I made a batch up and then put them in a container to heat up for lunches in my week. The heat up real quick and are a nice complete meal. I modified the original recipe to be a little more "clean"
Ingredients
- 3 medium sweet potatoes
- 1 can corn, rinsed and patted dry
- 1 can black beans, rinsed and drained
- 1 tablespoon coconut oil (original recipe called for butter)
- ½ yellow onion, chopped
- 2-4 chipotle peppers in adobo sauce, minced or pureed (not the whole can!) or dry chipotle pepper to taste
- 1 ounce goat cheese (original recipe called for cream cheese)
- ¼ cup greek yogurt (original recipe called for sour cream)
- 1 teaspoon salt
- ½ cup cilantro, roughly chopped
- 6 tablespoons shredded cheese (I used mozza)
Instructions
- Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
- While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
- Saute the onion in the oil over medium heat until soft and translucent. Set aside.
- Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
- Mix the flesh of the sweet potatoes with the goat cheese, greek yogurt, chipotle, and salt. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
- Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
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