Southwestern Stuffed Sweet Potatoes are filled with corn, black beans, Greek yogurt, tomatoes with chiles and more! Kick off the New Year in a healthy way with these nutritional powerhouses!
After spending most of December in a butter and sugar coma, I always look forward to January. The start of the new year always inspires me to focus back on healthier recipes, including lots of fruits and vegetables. Ever since the summer, I have wanted to make a Corn and Black Bean Salad. What I had in mind was a healthy vegetable-rich salad taking advantage of the bounty of summer garden produce. I never got around to making it, so just slotted it for next summer. Then it occurred to me – why wait until summer when I have the garden essentials I need already in my pantry with Del Monte® vegetables and tomatoes!
My original plan was a simple corn and black bean salad. Then I got inspired by the garden quality Del Monte® corn and tomatoes and took it a step further to make Southwestern Stuffed Sweet Potatoes. By adding sweet potatoes, Greek yogurt, and other healthy ingredients, my simple salad became more than just a salad. It became something that tasted like an indulgence but was actually really healthy!
I love this recipe for Southwestern Stuffed Sweet Potatoes because it is so flexible and versatile. Del Monte® Whole Kernel Corn or Fiesta Corn can be used in place of the Southwestern blend, if that is your preference. Use plain diced tomatoes or spicy ones, whichever you like. The filling can be made ahead, stuffed in the sweet potato shells and then refrigerated until you’re ready. Then just add cheese and other toppings, toss it in the oven and broil until warmed and melted. Another excellent variation is to use the filling to make stuffed bell peppers. Or use it as a burrito filling. So many wonderful possibilities!
When you have Del Monte in your pantry, you have garden quality fruits and vegetables on hand at all times. Start the New Year right and add some garden quality goodness to your table for delicious and nutritious meals your whole family will enjoy! Here are some more of my favorite healthy recipes that use vegetables and tomatoes from your pantry garden:
- Sweet Potato Black Bean Chili
- Chunky Tortilla Soup with Black Beans
- Baked Chicken Fajitas
- Tortellini Soup with Chunky Tomatoes and Spinach
- 3 sweet potatoes, scrubbed and pricked with a fork
- Cooking spray
- 1 cup chopped red onion
- 1 cup chopped bell pepper, any color
- 1 jalapeno pepper, diced (optional)
- 2 to 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 can (15.25 oz) Del Monte Southwest Corn with Poblano and Red Peppers, drained
- 1 can (14.5 oz) Del Monte Diced Tomatoes with Zesty Mild Green Chiles, drained
- 1 can black beans, rinsed and drained
- ¼ cup nonfat Greek yogurt
- 1 tablespoon ⅓ less fat cream cheese
- ¼ cup shredded cheese (any variety, such as cheddar or colby jack)
- Chopped green onion, for topping
- Preheat oven to 425F degrees. Bake sweet potatoes for 30 to 45 minutes, or softened. (Note: for ease I bake on a foil-lined cookie sheet). Let potatoes tool 10 to 15 minutes, or until cool enough to touch.
- Meanwhile, heat a large nonstick skillet sprayed with cooking spray over medium-high heat and saute onion, bell pepper and jalapeno (if using) until softened (about 5 to 7 minutes).
- Stir in garlic, chili powder and cumin and cook 1 minute or until fragrant.
- Reduce heat to medium and add corn, cooking for 8 minutes, or until corn starts to brown.
- Add diced tomatoes and black beans, stirring until combined. Let cook for about 5 to 10 minutes, stirring occasionally. Remove from heat and set aside. (Note: You can taste and make adjustments to the seasoning as needed at this time)
- Once done and cooled to the touch, slice potatoes lengthwise. Scoop out potato flesh into a large bowl. You will want to leave about a ¼-inch shell around the skin so it has some structure for filling.
- Using a fork or potato masher, mash potato flesh until smooth. Add Greek yogurt and cream cheese, stirring until combined.
- Add corn black bean mixture to sweet potato mixture, stirring until combined. Spoon mixture into sweet potato shells.
- Preheat broiler. Sprinkle stuffed sweet potato shells with cheese and green onions, and broil until bubbly and melted.