Mexican Sweet Potato Skins

Mexican Sweet Potato Skins

These loaded Mexican Sweet Potato Skins are stuffed with chicken, black beans, corn, pepper and topped with cheese. Perfect for meal prep and easy for a healthy lunch or dinner!
SERVINGS 4
Course Appitizer, Snacks & Sides, Lunch
Cuisine Americana, Mexican, TexMex

Ingredients
 

  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/2 cup onion finely diced
  • 2 cloves garlic minced
  • 1/2 cup bell pepper finely chopped
  • 4 oz black beans rinsed and drained
  • 8 oz corn rinsed and drained
  • 3 tbsp salsa optional
  • salt & pepper
  • pinch chilis
  • 1 cup cheddar cheese low fat
  • 8 oz chicken breasts ground

Instructions
 

  • Preheat oven to to 400°F
  • Pierce sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until tender. (Smaller sized sweet potatoes are cooked through faster, so pierce with a fork after 40 minutes to check, and continue roasting, if needed until soft). Quick version: Optionally, you can wrap the pierced sweet potato in a kitchen towel and microwave for 10 minutes until soft.
  • While sweet potatoes are baking, heat a pan. Add the onions, bell pepper and ground chicken and sauté until cooked to temp. Add the garlic and roast for a further minute until fragrant. Sprinkle with salt, pepper or other seasonings to taste. Set aside.
  • When sweet potatoes are fork-tender remove from the oven. Let cool for 5 minutes, or until cool enough to handle. Cut them in half and scoop out the flesh with a spoon, leaving a thin layer of potato inside of the skins. Combine roasted onion mixture, beans, corn, salsa and mix to combine.
  • Brush the sides of your sweet potato skins with a tiny bit of oil. Scoop the filling inside and sprinkle with low fat cheese
  • Bake for about 5-10 minutes or until cheese is melted.
Keyword 21 day fix, 2b mindset, appitizer, balanced nutrition, blackbeans, Chicken, corn, healthy, lunch, snack, sweet potato, treat, veggies most
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