Southwest Stuffed Sweet Potatoes are as easy to make as they are delicious to eat. Only two ingredients!! It’s a portable meal too, making it a good option for a take-to-work lunch. This recipe makes four, medium-size, stuffed, sweet potatoes. That should be enough for a lunch or two, depending on how much you like to eat. Warm them in your lunchroom microwave and listen to your co-workers exclaim “what smells so good?!”
Frozen blends of corn, black beans, onions, and peppers are commonly available at grocery stores everywhere. Each major company of frozen vegetables seems to have their own version. You might find them called Southwest Blend or Brazilian Blend, or something else. Look for black beans, corn, chopped onions, and chopped peppers as the ingredients.
Southwest Stuffed Sweet Potatoes
Rating
Ingredients
- 4 medium - sweet potatoes
- 2 12 oz pkgs - frozen blend of corn, black beans, chopped onions, and chopped peppers (southwest blend)
Instructions
- Preheat the oven to 425 °F. Line a large baking sheet with parchment paper.
- Wash the potatoes to remove any dirt. Poke a few holes in the skin of each potato and place the potatoes on the baking sheet. Bake for 1 hour, or until a knife inserted in the center of each potato goes in easily. Sweet, sticky juices should be leaking out the holes that you poked in the skin.
- About 15 minutes before the potatoes are done, cook the frozen veggies in a large, non-stick skillet over medium heat, until hot.
- To serve, slice open a sweet potato and top with the hot veggie mixture.
Nutrition Information
Nutrition (per serving): 245 calories, 82% calories from carbohydrates, 15% calories from protein, 3% calories from fat, 12.8g fiber.
(1 votes, average: 5.00 out of 5)
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