Southwestern Stuffed Sweet Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Bell pepper
  • 1 can Black beans
  • 1 can Del monte diced tomatoes with zesty mild green chiles
  • 2 Garlic cloves
  • 1 Green onion
  • 1 Jalapeno pepper
  • 1 cup Red onion
  • 3 Sweet potatoes

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 can Del monte southwest corn with poblano and red peppers

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 tbsp 1/3 less fat cream cheese, less fat
  • 1/4 cup Cheese
  • 1/4 cup Greek yogurt, nonfat

Found on alidaskitchen.com

Ingredients

• 3 sweet potatoes, scrubbed and pricked with a fork
• Cooking spray
• 1 cup chopped red onion
• 1 cup chopped bell pepper, any color
• 1 jalapeno pepper, diced (optional)
• 2 to 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 can (15.25 oz) Del Monte Southwest Corn with Poblano and Red Peppers, drained
• 1 can (14.5 oz) Del Monte Diced Tomatoes with Zesty Mild Green Chiles, drained
• 1 can black beans, rinsed and drained
• ¼ cup nonfat Greek yogurt
• 1 tablespoon ⅓ less fat cream cheese
• ¼ cup shredded cheese (any variety, such as cheddar or colby jack)
• Chopped green onion, for topping

Directions

• Preheat oven to 425F degrees. Bake sweet potatoes for 30 to 45 minutes, or softened. (Note: for ease I bake on a foil-lined cookie sheet). Let potatoes tool 10 to 15 minutes, or until cool enough to touch.
• Meanwhile, heat a large nonstick skillet sprayed with cooking spray over medium-high heat and saute onion, bell pepper and jalapeno (if using) until softened (about 5 to 7 minutes).
• Stir in garlic, chili powder and cumin and cook 1 minute or until fragrant.
• Reduce heat to medium and add corn, cooking for 8 minutes, or until corn starts to brown.
• Add diced tomatoes and black beans, stirring until combined. Let cook for about 5 to 10 minutes, stirring occasionally. Remove from heat and set aside. (Note: You can taste and make adjustments to the seasoning as needed at this time)
• Once done and cooled to the touch, slice potatoes lengthwise. Scoop out potato flesh into a large bowl. You will want to leave about a ¼-inch shell around the skin so it has some structure for filling.
• Using a fork or potato masher, mash potato flesh until smooth. Add Greek yogurt and cream cheese, stirring until combined.
• Add corn black bean mixture to sweet potato mixture, stirring until combined. Spoon mixture into sweet potato shells.
• Preheat broiler. Sprinkle stuffed sweet potato shells with cheese and green onions, and broil until bubbly and melted.

Nutrition