Mexican Quinoa Stuffed Sweet Potatoes | Schnucks

Mexican Quinoa Stuffed Sweet Potatoes

Good For You, Health & Wellness, Lunch, Vegetable

A sweet potato this loaded with flavor and toppings is an excellent substitute for when you’re craving a Mexican-style meal.

1H 10M

6

A sweet potato this loaded with flavor and toppings is an excellent substitute for when you’re craving a Mexican-style meal.

Ingredients

  • 6 (6–8 oz. each) medium sweet potatoes
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 tsp. minced garlic
  • 1 (14.5 oz.) can no salt added Rotel
  • 1 1/2 cups low sodium vegetable broth
  • 3/4 cup dry quinoa, rinsed and drained
  • 1 1/2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. ground black pepper
  • 1 1/2 cups frozen corn
  • 1 (15 oz.) can low sodium black beans, rinsed and drained
  • 1/4 cup chopped cilantro, plus additional for serving
  • 2 tbsp. lime juice, plus lime wedges for serving
  • 6 oz. shredded Mexican cheese
  • optional toppings (see recipe notes)
  • Chipotle Creama, to serve (see recipe notes)

Instructions

  1. Preheat oven to 425 degrees. Scrub each potato thoroughly, pat dry and prick with a fork. Wrap each potato in foil and bake 40 minutes, or until tender.
  2. Meanwhile in a large saucepan, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, 5 minutes, or until tender. Add garlic and cook, stirring frequently, 1 minute more.
  3. Stir in Rotel, vegetable broth, quinoa, chili powder, cumin, paprika, salt and black pepper. Bring to a boil, then reduce heat. Simmer, covered, 15–18 minutes, or until quinoa is cooked through and tender.
  4. Stir in corn and black beans. Return to a simmer and cook 5 minutes more, stirring occasionally, or until evenly heated through. Remove from heat; stir in cilantro and lime juice.
  5. Roll each potato gently under a towel to loosen the insides, cut a slit in the top and press on the ends of to open. Fluff potato filling with a fork and make room for quinoa stuffing.
  6. Fill each potato with quinoa stuffing, place on a foil-lined baking sheet and sprinkle with cheese. Return to oven and bake 3 minutes more, or until cheese is melted.
  7. Serve with desired toppings (see recipe notes) and drizzle with Chipotle Crema.

Recipe Notes

Optional Toppings
  • Shredded lettuce
  • Guacamole
  • Sliced avocado
  • Diced tomatoes
    Chipotle Crema

    In the bowl of a food processor combine all ingredients and process until smooth.

    • 3/4 cup sour cream
    • 1 chipotle pepper in adobo sauce
    • 1 tablespoon adobo sauce
    • 1 tablespoon lime juice
    • 1/2 teaspoon cumin
    • 1/4 teaspoon salt

      Nutrition Facts

      545 CALORIES Per Serving

      FAT: 19G

      SATURATED FAT: 9G

      CHOLESTEROL: 42MG

      SODIUM: 553MG

      CARBOHYDRATES: 78G

      FIBER: 12G

      SUGAR: 17G

      PROTEIN: 19G

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