These sweet potatoes are loaded with back beans, tomatoes and corns with tangy flavors. They can be served for lunch or for a weeknight meal and is best for kids who do not like vegetables in their meal.
- 4 medium sweet potatoes
- 1 can black beans
- 1 cup corns
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons light cream cheese
- 1/4 cup Monterey Jack cheese, shredded
- 1/4 cup cheddar cheese, shredded
- 1/4 cup greek yogurt
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped (for garnishing)
- 2 tomatoes, diced (optional)
- 2 tablespoons olive oil
Preheat oven to 350 F. With the help of fork make holes in the potato and wrap in foil. Bake for 45 min or until potatoes are cooked through.
Place pan over medium heat and add oil. Add the corns and stir fry for 5 min until browned. Add the beans and again stir fry for 5 min. Season with salt, chili powder, cumin and oregano. Stir in the lemon juice.
Cut each potato in half (length wise). Scoop out the flesh leaving the skin intact.
Mix potato, cream cheese, yogurt and bean mixture in a large bowl.
Fill each potato skin with the potato mixture and top with shredded cheese.
Garnish with cilantro and cream cheese. Serve hot and ENJOY!.