Stuffed Mexican Sweet Potatoes – CE
side salad
  • Clean Eating
  • 🌿 Jun Recipes
Stuffed Mexican Sweet Potatoes – CE
side salad
  • Clean Eating
  • 🌿 Jun Recipes
Servings:

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
  1. Wrap sweet potatoes in foil.
  2. Drain and rinse black beans.
  3. Add black beans and remaining ingredients to large zipper bag. Make sure to only use the sauce from the chipotle peppers can.
  4. Zip to seal and squish around to mix.
To Cook
  1. Place sweet potatoes in slow cooker and cook on low for 6-8 hours.
  2. Add prepped mixture to skillet on medium heat and cook for 5 minutes (until heated through).
  3. Unwrap sweet potatoes, and stuff with heated prepped mixture, cheese, and sour cream.
  4. Serve with side salad.

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
  1. Wrap sweet potatoes in foil.
  2. Drain and rinse black beans.
  3. Add black beans and remaining ingredients to large zipper bag. Make sure to only use the sauce from the chipotle peppers can.
  4. Zip to seal and squish around to mix.
To Cook
  1. Place sweet potatoes in slow cooker and cook on low for 6-8 hours.
  2. Add prepped mixture to skillet on medium heat and cook for 5 minutes (until heated through).
  3. Unwrap sweet potatoes, and stuff with heated prepped mixture, cheese, and sour cream.
  4. Serve with side salad.
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