I’m particularly obsessed with stuffing sweet potatoes. Especially when it involves corn, black beans, salsa and cheese (just a handful of my favorite ingredients!) which is exactly what I’m doing today!
Kosher salt and freshly cracked black pepper to taste
1cupfrozen charred corn
1cupcooked black beansdrained and rinsed
⅓cupsalsaWhat's Gaby Cooking Salsa is preferred : )
⅓cupshredded cheddar cheeseplus extra for sprinkling
3tablespoonschopped chives
3tablespoonschopped cilantro
Optional Garnishes:
Finely chopped red onion
Cilantro
Chives
Pico de Gallo
Salsa
Guacamole
Sour Cream
Instructions
Preheat the oven to 400 degrees F.
Using a knife or a fork, carefully poke holes all over the sweet potatoes. Place the sweet potatoes onto a baking sheet and transfer to the heated oven. Bake for 50-60 minutes until fork tender.
Remove the sweet potatoes from the oven and slice them open. Scoop out a bit of the inside to make room for the stuffing.
Season the interior with salt and pepper and set aside.
In a medium bowl, combine the corn, black beans, cheese, salsa, red onions, chives and cilantro and toss to combine.
Using a spoon, stuff each sweet potato with equal parts of the mixture until majorly overflowing. Add extra cheese on top.
Transfer the stuffed sweet potatoes back into the oven and let bake for another 10 minutes to melt the cheese.
Remove the sweet potatoes from the oven and sprinkle with optional garnishes. Serve immediately.
Notes
Use this recipe as a framework of sorts. This is a Southwest version, but you can stuff a potato with anything your heart desires!