8 California sweetpotatoes, washed & scrubbed

1 cup quinoa (I used 1/2 cup white & 1/2 cup red)

1 cup shredded rotisserie chicken

1 (15 oz) can low-sodium black beans, rinsed & drained

1 cup frozen corn, thawed

1 (10 oz) can Rotel (diced tomatoes w/ lime juice & cilantro)

1 tsp cumin

1/2 tsp salt & pepper

1 Tbs fresh lime juice

1 cup Mexican blend cheese

Cilantro for topping

Serves: 6-8
Prep time: 20 min.
Cook time: 45 min.

Directions:

  • Preheat oven to 400ºF. Pierce sweetpotatoes with fork and wrap individually in foil. Bake for 45-50 min, or until fork tender.
  • In the meanwhile, cook quinoa. Once cooked, add to large mixing bowl along with rest of ingredients, except for cheese and cilantro.
  • Once potatoes are done, take them out of the oven and wait until they cool slightly, about 5 minutes. (leave the oven on). Slice in half lengthwise and stuff with generous amount of quinoa filling. Top with cheese and place back in the oven and bake until cheese melts, about 5 minutes.\
  • Top with cilantro and more lime juice, if you'd like, and dig in!

Recipe courtesy of The Adventures of MJ and Hungry Man

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