Seriously Stuffed Sweet Potato

I made this last night and I could not wait to post this recipe. I’m serious. It was one of the most delicious meals I have ever made, HANDS DOWN.

I love sweet potatoes (I love a lot of things in case you didn’t notice that), I love Mexican inspired dishes (and by Mexican, yes, I mean beans and cheese) and I love baked potatoes! It was just clear to me that I simply had to make this after seeing so many people posting pictures of it online.

The big killer in this recipe is the cheese. You’re probably thinking that putting cheese is not healthy at all. Although you have a point, it’s important to remember that there are more and more low fat cheese options out there! Low fat everything is not necessarily good because your body does not fat, but low fat cheese and yogurt are good to go in my book!

This is ridiculously easy to make, but the sweet potatoes need to bake for 50 minutes, so the best thing is to pop them into the oven right you walk in the door after a long day at school or at work.

For 2 people, you will need:

2 sweet potatoes

1 cup kidney beans

1 onion, chopped

2 little sweet peppers, chopped

Cayenne pepper

Salt

Pepper

2 cloves of garlic

1 tbsp. olive oil

1/2 cup low fat Tex Mex cheese

Preheat your oven to 425 F.

Poke your sweet potatoes all over with a fork and put on a cooking sheet.

Bake for 50 minutes or until the potatoes seem tender.

When there is about 10 minutes left to your cooking time, heat your oil in a frying pan and add your onion and garlic. Cook for about 1 minute and then add your onion, peppers, and beans.

Toss them around for about 3 minutes on medium heat.

Add salt, pepper, and cayenne pepper to your liking.

By now your potatoes should be ready!

Take them out of the oven.

Cut them, take some delicious looking orange flesh out of their bodies (gruesome, n’est ce pas?) and put in a bowl. Don’t ever let any sweet potato go to waste! That is a crime against food. Make sur you take enough out to be able to fit your beans.

Fill both potatoes up to the rim and then add the cheese on the top.

If you need more cheese, don’t be shy!

Pop them back into the oven for about a minute to allow the cheese to melt.

Serve with salad.

ENJOY CARAMBA!

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