Healthy Mexican Stuffed Sweet Potatoes

Bake washed Sweet Potatoes (4) potatoes 45-60 minutes. If short on time, you can cook sweet potatoes in the microwave using the "potato" setting.

While sweet potatoes are baking, place Corn (2 ears) in a dry skillet (no butter or oil) and cook on medium heat. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) as well as Chili Powder (4 g) , Ground Cumin (3 g) , and McCormick® Garlic Powder (2 g) . Let corn roast for several minutes before stirring. Then stir, and cook for another 3-5 minutes, again without stirring. Continue this until corn is browned and roasted on the outside. Set aside in a small bowl.

Saute Sweet Onion (1) and Bell Pepper (1) in skillet with Coconut Oil (8 mL) and remaining Chili Powder (4 g) , Ground Cumin (1 g) , and McCormick® Garlic Powder (2 g) over medium heat until onions are soft and translucent. Set aside with roasted corn. Add Canned Black Beans (425 g) to skillet and heat until warm, remove and set aside with corn, onions and peppers.

Remove sweet potatoes from oven (or microwave) and cut off top of each potato. Remove cooked flesh from the sweet potatoes and scoop into large bowl. Leave the skins of the potatoes in tact along with a thin layer of potato to help hold skins together. Mash the flesh of the sweet potato by hand with fork in large bowl and add Light Sour Cream (55 g) and minced Chipotle Peppers in Adobo Sauce (1) to cooked sweet potatoes, stir until mixed well.

Add roasted corn, cooked veggies and heated beans to sweet potato mixture and stir until combined. Scoop filling into the skins and top each with a tablespoon of Shredded Mexican Cheese Blend (55 g) . Broil for about 4-5 minutes or until cheese is melted.