Bean and Corn Stuffed Sweet Potatoes


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4 sweet potatoes, pricked with fork
1 tbsp olive oil
1 medium onion, sliced
1 can (15-ounce) black beans, rinsed and drained
2 cups packed baby spinach
1 cups corn
1/2 cup sliced green onion
1 tbsp chopped chipotle chiles in adobo
1 clove garlic, pressed
1/4 tsp salt
4  tbsp shredded low-fat Mexican-blend cheese


1. Microwave sweet potatoes, pricked with fork, on high for 10 minutes or until tender, turning over once.

2. Meanwhile, heat olive oil in 12-inch skillet on medium-high heat. Add sliced onion and cook 6 to 7 minutes or until soft, stirring frequently.

3. Add black beans, baby spinach, corn, sliced green onion, chopped chipotle chilies in adobo, garlic, and salt. Cook 2 minutes or until spinach wilts.

4. Split sweet potatoes and fill with bean mixture. Sprinkle each with 1 tablespoon shredded low-fat Mexican-blend cheese.

Quick Tip: Short on time or ingredients? Substitute the corn and chopped chipotle chilies with 1 jar of Trader Joe’s© Corn & Chile Tomato-Less Salsa.

Nutritional Info Per Serving (Based on medium sweet potato with no recipe modifications): Calories 265, Total Fat 5g, Saturated Fat 2g, Cholesterol 4mg, Sodium 555mg, Total Carbohydrate 50g, Dietary Fiber 12g, Protein 10g.