Mexican Stuffed Sweet Potatoes
Updated: Oct 5, 2018
This dish is quick and easy, and full of flavor. You get a mexican flavor with a hint of sweet potato. When you top these with hot sauce, Tahini and Avocado you won't believe with all the different flavors will have your mouth watering.
2 small sweet potatoes
1 tablespoon olive oil
1/4 cup chopped red onion
1/4 cup chopped red pepper
1/2 cup frozen corn
1/2 cup cooked quinoa
1 cup canned black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon cumin
Sea salt to taste
For the toppings:
1/2 of an avocado, sliced or mashed
Preheat oven to 400F. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
Meanwhile, heat the oil in a large skillet. Add onion and pepper and saute until tender, about 5 minutes.
Add corn, quinoa, black beans and spices and cook 2-3 more minutes.
When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half.
Recipe created by: www.simplyquinoa.com