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Hi!

I'm Chelsey. Wife. Mama to three. Interior Designer. Passionate about all the details that make life beautiful. Thanks so much for stopping by!

XO, Chelsey

Healthy Mexican Sweet Potato Skins

Healthy Mexican Sweet Potato Skins

I have another delicious recipe today from Britt at Get Fit with Brit and she actually has an entirely new website so check it out at Body Design By Brit.  I love how she makes really healthy food taste delicious and puts a combo together packed with lots of good nutrient rich ingredients.  I love cooking sweet potatoes so I thought these sounded amazing to try.  I made them for dinner last night and even though they require a little bit of work, they turned out delicious and definitely worth it.  Hope you enjoy them too!

Healthy Mexican Stuffed Sweet Potatoes

HEALTHY MEXICAN STUFFED SWEET POTATOES

| INGREDIENTS |

3 medium sweet potatoes

1 can corn, rinsed and patted dry

1 can black beans, rinsed and drained

1 Tbs butter

1/2 yellow onion, chopped

2-4 canned chipotle peppers in adobe sauce, minced or pureed [these add lots of spice to the recipe so if you don't love hot things then I would skip out on these]

1/3 cup plain nonfat greek yogurt

1 tsp salt [or however much to your taste]

1/2 cup cilantro, roughly chopped

6 Tbs shredded cheese of choice

 

| DIRECTIONS |

1 |  Preheat oven to 350 degrees.  Bake the sweet potatoes for 45-60 minutes

2 |  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.

3 |  Saute the onion in the butter over medium heat until soft and translucent.  Set aside.

4 |  Remove sweet potatoes from the oven when fork-tender.  Let cool for 5-10 minutes.  Cut the sweet potatoes in half.  Scrape the inside 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.

5 |  Mix the flesh of the sweet potatoes with the greek yogurt, chipotle peppers, and salt.  You can use a hand mixer or just a spoon, depending on how soft the potatoes are.  When well-mixed, gently stir in the black beans, roasted corn, sautéed onions, and cilantro.

6 |  Scoop the potato mixture into the skins and top each with 1 Tbs shredded cheese.  Broil for about 5 minutes or until cheese is melted.

The filling is delicious by itself as well!  I also liked adding a little ranch dressing on the side when eating these to help balance out the spice.

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