It’s the weekend… even better it’s a LONG weekend! I love time spent at home with family & friends, and that is exactly how I plan on spending my time. I can’t believe I’m already 37 weeks, and Hazel will be making an appearance shortly. What does that mean? Well it means that I want to spend as much time with the girls & Clint before the crazy, no sleep days are upon us. It’s crazy how fast time flies!
Today I want to share an absolute fantastic recipe that everyone here loved… and Clint wished I had made more! This vegetarian main or side dish can easily be made vegan by removing the cheese, and ta da! Easy to adapt for anyone 🙂 Plus this encompasses all of my favourite flavours: tex-mex style. All of those classic flavours easily mixed into the sweet potato and baked twice with a kick of jalapeño cheddar cheese… what can I say… simply DELICIOUS!
- •2 medium/large sweet potatoes
- •1/2 medium sized white onion
- •2 garlic cloves
- •splash of olive oil
- •2 tsp cumin
- •3 tbsp cilantro
- •1/4 cup black beans
- •1/4 cup corn
- •juice of one lime
- •salt & pepper to taste
- •1/2 cup jalapeño cheddar cheese, shredded
- Pre-heat your oven to 400 degrees. Bake your sweet potatoes for about 45 minutes, or until cooked all the way through.
- Once cooked, remove from oven and let cool to the touch. Slice lengthwise and scoop out potato into a bowl.
- Sauté onions and garlic in a little olive oils until translucent. Add to the potato mixture.
- Add the cumin, cilantro, lime juice, black beans & corn. Stir until mixed well. Divide into four and add back into the potato skins.
- Divide the cheese onto all four potatoes (if you’re using… if you notice one has none – that’s mine since I’m dairy-free!) Bake at 400 degrees for about 30 minutes until the cheese is golden and bubbly!
- To kick these up a notch, I topped everyone else’s with sour cream, sliced avocado and more cilantro
This was a fantastic recipe and I loved that it was a twist on the classic twice-baked potato. Plus all of the tex-mex inspired flavours meant a huge success for me! I have to say that although mine didn’t have any cheese, I still didn’t feel like I missed out on anything.
How can you not want to bite into these? Serve them for lunch or dinner… stand alone or as a side dish! I loved how filling these were, and my girls ate every last bite. They were fairly simple to make, which means you could easily have little sous-chefs in the kitchen helping you on these ones. I feel like after making these, I have more inspiration for other great potato ideas… and trust me, they are coming!!
Thank you once again for stopping by this little spot on the internet I call Fuchsia Freezer. I really appreciate every time you come and see what I have to share, along with any comments or questions you have. I love to hear from you! If you have any questions, please comment below or shoot me an email. PLUS if you follow me on Twitter, Facebook or Instagram, you will get a chance to see more of the day-to-day happenings along with what’s happening in my kitchen!