This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad
Twice-baked sweet potatoes are stuffed with a mixture of mashed sweet potatoes, black beans, onion, garlic and spices, and topped with melty Borden® Cheese for a healthier vegetarian dinner.
It’s the New Year, and for most, that comes with resolutions related to getting healthier, whether that’s exercising more, eating healthier, or both. Some make these resolutions very reluctantly, because neither sounds like much fun if you’re not used to living that way.
I recommend trying different forms of exercise to find something you enjoy. I love running, but I know that’s not for everyone.
And eating healthier doesn’t have to be boring and bland! These twice-baked sweet potatoes are stuffed with flavorful mashed sweet potato, black beans, onion, garlic and spices, then topped with melty Borden® Cheese Finely Shredded Cheddar Jack Shreds.
Thanks to the sweet potato and black beans, this dish is loaded with tons of nutrients and fiber. It doesn’t look like a main dish, but it’s very filling. Very little salt is used in the recipe, but you won’t miss it thanks to the flavor provided by the lime juice and chipotle chili powder.
With the melty cheese topping, you might not even realize you’re eating healthier! The key is moderation. Just a thin layer of cheese on the top adds texture and flavor.
I found my Borden® Cheese Cheddar Jack Shreds, as well as Borden® Cheese Smoked Provolone Slices (we love these slices on turkey burgers!) at Acme Markets, but you can use the store locator on the Borden® Cheese site to find a store near you that carries the products, from shredded cheese to sliced cheese to chunk cheese.
One tip: learn from my mistake. Don’t scoop out every bit of sweet potato flesh after the first bake. You need to leave a small border of potato flesh inside the skin so that the skins don’t collapse or rip.
Depending on the size of your sweet potatoes, you may have some filling left over. It’s delicious in a taco shell or in a lettuce cup!
What is your favorite “New Year, New You” recipe?
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1/2 small chopped onion finely chopped
- 2 cloves garlic minced
- 1 oz can low-sodium black beans rinsed and drained, 15 .
- 2 tbsp vegetable stock
- 1 tsp freshly squeezed lime juice
- 1/4 tsp chipotle chili powder
- 1/4 tsp salt
- 1/4 cup Borden<sup>®</sup> Cheese Finely Shredded Cheddar Jack Shreds
Preheat oven to 375 degrees. Line a baking sheet with tinfoil, and spray with nonstick spray. Place the sweet potatoes on the baking sheet and bake for 1 hour.
Once baked, carefully transfer the baked potatoes to a cutting board (don’t throw away the tinfoil). Slice in half and allow to cool for 5 minutes.
Carefully scoop out the sweet potato flesh, leaving a quarter-inch border at the edges.
In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic until the onion has softened, about 2 to 3 minutes.
Add the black beans, sweet potato flesh, and vegetable stock. Use a rubber spatula to mash the sweet potato flesh with the black beans.
Add the lime juice, chili powder and salt. Simmer the mixture for another minute or two.
Re-spray the tinfoil-coated baking sheet with nonstick spray. Preheat the broiler.
Return the hollowed-out potato skins to the baking sheet. Carefully spoon the filling into the potato skins, coming up to the top and slightly mounding on top.
Sprinkle two tablespoons of cheese onto each potato half. Place under the broiler just until the cheese melts and bubbles (30 seconds to 1 minute).
Serve hot with salsa, guacamole, low-fat sour cream, or chopped cilantro.
Recipe by The Redhead Baker
Disclaimer: Nutrition information is calculated with an online nutrition calculator and should be used as a guide only. For accurate nutrition information, consult a registered dietitian.