Mexican Quinoa Stuffed Sweet Potatoes
Ingredients
- 3 medium sweet potatoes
- quinoa (to yield 1.5 cups cooked)
- 1 onion
- 1 pepper
- taco seasoning (3 teaspoons total)
- 1/2 cup black beans
- 1/2 cup corn
- 1/2 cup salsa
- 1 teaspoon chili powder
- oil for sautéing
- optional avocado
Preparation
Preheat oven to 400°F.
Place 3 medium sweet potatoes on a baking pan and bake for 45-60 minutes until soft and slightly caramelized.
While sweet potatoes are baking, prepare quinoa according to package instructions.
Heat a skillet over medium heat and add a little oil.
Add 1 diced onion and 1 diced pepper to the skillet, sprinkle with 1 teaspoon taco seasoning, and sauté for 4-5 minutes.
Add 1.5 cups cooked quinoa, 1/2 cup black beans, 1/2 cup corn, 1/2 cup salsa, 2 teaspoons taco seasoning, and 1 teaspoon chili powder. Mix well and cook for 5-7 minutes.
Once sweet potatoes are done, slice them in half, mash the flesh slightly, and stuff with the quinoa mixture.
Top with avocado if desired and enjoy.
Tip: To save time, make the quinoa ahead of time.
