Southwest Sweet Potato Skins

I made these yesterday for an add-on to my lunches this week - I just had the first one and it was really quite tasty!

Ingredients

3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tbsp extra-virgin olive oil
½ yellow onion, chopped
2-4 canned chipotle peppers in adobo sauce, finely minced or pureed
1 ounce goat cheese
¼ cup light sour cream
1 tsp salt
½ cup cilantro, roughly chopped
6 tbsp shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Instructions

Preheat oven to 350°. Bake the sweet potatoes for 45-60 minutes, depending on the size.


While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with oil.
Sprinkle with salt and other Mexican seasoning to taste (I like cumin, granulated garlic, and onion powder). Do not stir!
Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
Saute the onion in the oil over medium heat until soft and translucent. Set aside.
Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.

Mix the flesh of the sweet potatoes with the goat cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sautéed onions, and cilantro.

Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Notes
Serving size equals 1 potato skin

Per Serving:
Cals: 268
Carbs: 47
Fat: 6
Protein: 11
Fiber: 8

and for the food porn lovers: