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In the realm of healthy and delicious meals, Mini Tex-Mex Sweet Potato Boats stand out as a vibrant and satisfying dish that combines nutrition with bold flavors. This recipe is a fantastic choice for anyone looking to enjoy a hearty meal without compromising on health. Packed with protein-rich black beans, sweet corn, and savory spices, these sweet potato boats are perfect for lunch, dinner, or even as a fun appetizer at a gathering. Whether you are a seasoned cook or a kitchen novice, this dish is simple to prepare and sure to please anyone at the table.

Mini Tex-Mex Sweet Potato Boats

Discover the colorful and nutritious Mini Tex-Mex Sweet Potato Boats, a perfect blend of bold flavors and healthy ingredients. This recipe features a delightful filling of protein-rich black beans, sweet corn, and aromatic spices, all nestled in baked sweet potato skins. Ideal for lunch, dinner, or appetizers, these boats are customizable to fit dietary preferences. Easy to make, they promise vibrant flavors that will impress at any gathering. Enjoy a satisfying meal that’s both hearty and wholesome!
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Ingredients
  

2 medium sweet potatoes

1 cup black beans, rinsed and drained

1 cup corn (frozen or canned)

1/2 cup diced red bell pepper

1/2 cup diced red onion

1/2 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup fresh cilantro, chopped

1 lime, juiced

Sour cream or Greek yogurt for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and poke a few holes in them with a fork. This will allow steam to escape while cooking.

      Bake the Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 45-60 minutes, or until they're tender (you can check by inserting a fork).

        Prepare the Filling: While the potatoes are baking, heat a skillet over medium heat. Add the diced red onion and bell pepper. Sauté for about 3-5 minutes until softened.

          Mix in the Beans and Corn: Stir the black beans, corn, chili powder, cumin, salt, and pepper into the skillet. Cook for an additional 2-3 minutes until everything is heated through. Remove from heat and stir in the lime juice and chopped cilantro.

            Assemble the Boats: Once the sweet potatoes are tender, take them out of the oven and let them cool for a few minutes. Carefully slice each sweet potato in half lengthwise and scoop out a little of the flesh to create a small boat.

              Fill the Boats: Spoon the Tex-Mex filling generously into each sweet potato half.

                Add Cheese: Top each filled sweet potato with shredded cheese.

                  Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

                    Serve: Remove from the oven, let them cool slightly, then garnish with extra cilantro. Serve with a dollop of sour cream or Greek yogurt if desired.

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings