Ingredients
Prep
- 6 medium sweet potatoes
- 6 foil sheets cut to 18"
- 15 oz can black beans
- 1 1/2 C frozen corn
- 1/2 C frozen chopped onion
- 1/2 t chipotle in adobo sauce only
- 1/2 C chopped fresh cilantro
- salt and pepper to taste
On Cooking Day
- 2 C shredded Mexican cheese
- 1 C light sour cream
- 6 C salad greens
Instructions
To Assemble
- Wrap sweet potatoes in foil.
- Drain and rinse black beans.
- Add black beans and remaining ingredients to large zipper bag. Make sure to only use the sauce from the chipotle peppers can.
- Zip to seal and squish around to mix.
To Cook
- Place sweet potatoes in slow cooker and cook on low for 6-8 hours.
- Add prepped mixture to skillet on medium heat and cook for 5 minutes (until heated through).
- Unwrap sweet potatoes, and stuff with heated prepped mixture, cheese, and sour cream.
- Serve with side salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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