Cheesy Quinoa Stuffed Potatoes
Serves: 6
  • 3 medium sweet potatoes
  • 1 can corn, drained, rinsed and patted dry
  • 1 can black beans, rinsed and drained
  • ½ cup cooked quinoa
  • 1 tablespoon olive oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • ¼ teaspoon ground red pepper
  • ¼ cup plain Greek yogurt
  • 1 teaspoon salt
  • ¼ cup cilantro, chopped
  • 12 tablespoons shredded cheddar cheese
  1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45–60 minutes.
  2. In a small bowl, combine the corn, black beans, and quinoa. Set aside.
  3. Sauté the onion in oil over medium heat until soft and translucent; add garlic, cumin, and ground red pepper. Cook 1 minute. Set aside.
  4. 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.
  5. Mix the flesh of the sweet potatoes with the yogurt and salt. When well-mixed, gently stir in the black beans mixture, corn, sautéed onions, and cilantro.
  6. Scoop the filling into the skins and top each with 2 tablespoons shredded cheese. Return to oven and broil for about 5 minutes.
Recipe by citronlimette at