Nacho Inspired Stuffed Sweet Potatoes

Nacho Inspired Stuffed Sweet Potatoes

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What’s not to love about this nutritious and tasty take on nachos? High in B6 and Vitamin C, this entrée will leave toy stuffed and guilt free.

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Chicago

Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

5 servings

Ingredients

  • 5 medium sweet potatoes
  • 1 can black beans, drained and rinsed
  • ½ cup frozen corn
  • 2 cups of nacho chips
  • ¼ cup sliced onion
  • ½ cup diced red pepper
  • 1 cup chopped spinach
  • 2 tsp finely sliced jalapeno pepper
  • 1 cup Chihuahua cheese, shredded
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp paprika
  • ½ tsp olive oil

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Directions

Preheat oven to 350F.
On a parchment lined cookie tray, roast sweet potatoes for 1 hour. Then, remove sweet potatoes from oven and let cool for 5-10 minutes.
Carefully slice sweet potatoes, while warm, in half. Scoop out 2/3 of flesh and place into a large mixing bowl. Place skins back onto tray and drizzly lightly with olive oil. Return to oven and bake for 8 minutes, allowing the skins to a nice and crispy texture.
Meanwhile, mash the flesh and add the black beans, frozen corn, red peppers, onion, jalapeno pepper and spices. Stir to mix until well combined.
Remove skins from oven after 8 minutes and fill each skin with flesh mixture. Top each potato with a handful of shredded cheese.
Bake again for 20-25 minutes on same heat. Let cool and serve with chips.


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