Ingredients
4mediumsweet potatoes,scrubbed and rinsed, then pierced several times with a fork
1cupquinoa,uncooked
1¾cuplow sodium chicken broth,or vegetable broth
1tbspolive oil
1cupyellow onion,chopped
1clovegarlic
14.5ozblack beans,(1 can), drained and rinsed
1½cupsgrilled or frozen corn
½tspground cumin
½tspground paprika
¼tspground coriander
⅛tspcaynenne pepper
3½tbspfresh lime juice
3½tbsphoney
salt and freshly ground black pepper
3tbspcilantro,chopped, plus more for garnish
2ozMonterey Jack cheese,(½ cup), shredded
sour cream,for serving, optional
Preparation
Preheat oven to 400 degrees F. Place sweet potatoes on a baking sheet and bake in preheated oven for about 40 minutes until tender.
Meanwhile, in a medium saucepan, bring quinoa and broth to a boil. Reduce heat to low and cover and simmer for 15 minutes or until fluffy.
Heat oil in a skillet over medium-high heat. Once hot, add onion and saute for about 4 minutes until tender, adding in garlic during the last 30 seconds of sauteing.
Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice, honey, and 3 tablespoons chopped cilantro. Toss, then season with salt and pepper to taste.
Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about ⅓ to ½-inch of sweet potato intact (reserve scooped out potato in the refrigerator for another use).
Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted.
Serve warm garnished with cilantro and sour cream if desired.
