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Wednesday, May 2, 2012

M... Meatless. Wednesday?

They wYep, I know it is Wednesday, but I am bringing you a "meatless Monday" recipe.  It is damn good too.  I was not sure that the husband would buy into these Southwestern Stuffed Sweet Potatoes, but he did!  They were really really yummy.  If I made these again I would make a bunch and bring them for lunch to work.  They could be easily popped in the microwave and still be quite tasty!  Thank you Pennies on a Platter for this delicious meatfree recipe.


  • 3 medium sweet potatoes
  • 1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
  • Salt, to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Mexican oregano (optional)
  • 1 Tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup cilantro, chopped
  • 1 ounce cream cheese (light or regular)
  • 1/4 cup sour cream (light or regular), plus more for serving
  • 1 to 3 chipotle peppers in adobo sauce, minced or pureed
  • 6 Tablespoons shredded Mexican cheese (or other preferred flavor)
Preheat the oven to 350 degrees F. Line the sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and allow to set until cool enough to handle.
While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, cumin, chili powder and Mexican oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
Wipe the skillet clean and heat the Tablespoon of olive oil. Add the onions and cook until just tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the onion and corn. Gently stir to evenly mix.
When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, into a large mixing bowl, leaving the skins intact. (Try leaving a thin layer of potato to help the skin hold together.)
Add the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix.
Preheat the broiler. Fill each potato skin with the mashed potato mixture*, topping each with 1 Tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of sour cream.
*Note: Any leftover filling can be saved and used later to whip up a few delicious quesadillas. 




Give this recipe a try... you won't regret it! :)  Until next time...xoxo

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