Name: Mexican Sweet Potatoes
Yield: 4
Ingredients: 4 medium sweet potatoes, peeled and cut into 1 inch pieces; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1/2 cup frozen corn kernels, thawed; 3 medium tomatoes, chopped; 1/2 cup chopped red onion; 1/4 cup chopped cilantro; 1 jalapeno pepper, diced (remove seeds if you want it less spicy); 1 1/2 cups cooked or 1 (15 ounce) can low sodium or no-salt-added black beans, drained; 2 tablespoons fresh lime juice; 1/2 cup raw cashews; 1/2 cup hemp seeds; 2 teaspoons chia seeds; 1 1/2 cups chopped red or yellow bell pepper; 1 cup chopped zucchini; 1 tablespoon nutritional yeast; 1 tablespoon apple cider vinegar; 1 teaspoon paprika; dash cayenne pepper or to taste

Serves

Ingredients

4 medium sweet potatoes, peeled and cut into 1 inch pieces

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

For the Black Bean Salsa:

1/2 cup frozen corn kernels, thawed

3 medium tomatoes, chopped

1/2 cup chopped red onion

1/4 cup chopped cilantro

1 jalapeno pepper, diced (remove seeds if you want it less spicy)

1 1/2 cups cooked or 1 (15 ounce) can low sodium or no-salt-added black beans, drained

2 tablespoons fresh lime juice

For the Cheesy Nacho Sauce:

1/2 cup raw cashews

1/2 cup hemp seeds

2 teaspoons chia seeds

1 1/2 cups chopped red or yellow bell pepper

1 cup chopped zucchini

1 tablespoon nutritional yeast

1 tablespoon apple cider vinegar

1 teaspoon paprika

dash cayenne pepper or to taste

Instructions

Preheat oven to 375 degrees F. Place the chopped sweet potatoes on a parchment paper-lined baking sheet. Sprinkle with garlic powder, onion powder and black pepper. Bake for 30 minutes or until sweet potatoes are tender, turning after 15 minutes.

Place Black Bean Salsa ingredients in a bowl and stir to combine.

Place Nacho Sauce ingredients in a high-powered blender and blend until creamy, adding 1-2 tablespoons of water if needed to adjust consistency.

Top baked sweet potatoes with the salsa and nacho sauce.

Leftover nacho sauce can be saved for another use. It will keep refrigerated for five days.

Note: To make Mexican Stuffed Sweet Potatoes, pierce unpeeled sweet potatoes in several spots with a fork. Bake at 350 degrees F for 50 minutes or until soft. Potatoes can also be microwaved until soft, 12-16 minutes. Cut potatoes in half, sprinkle with garlic and onion powder and black pepper and top with salsa and nacho sauce.

Nutrition Facts

Calories 369, Protein 15 g, Carbohydrates 59 g, Sugars 12 g, Total Fat 9.9 g, Saturated Fat 1.4 g, Cholesterol 0 mg, Sodium 84 mg, Fiber 13.7 g, Beta-Carotene 12091 ug, Vitamin C 60 mg, Calcium 96 mg, Iron 4.4 mg, Folate 168 ug, Magnesium 204 mg, Potassium 1287 mg, Zinc 3.3 mg, Selenium 4.2 ug

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Mexican Sweet Potatoes