Chipotle Chili-Stuffed Sweet Potatoes
Ingredients
- 4 small sweet potatoes
- 1 tablespoon canola oil
- 1 pound 95% lean ground beef
- 4 scallions sliced, green and white parts separated
- 4 tablespoons tomato paste
- 2-4 canned chipotle peppers in adobe chopped
- 2 tablespoons paprika
- ½ teaspoon salt
- 1 15-ounce can pinto beans drained and rinsed
- 1 cup water add more if needed
- ¾ cup shredded Mexican-blend cheese
- Nonfat plain Greek yogurt for garnish
Instructions
- Preheat oven to 425 degrees F; Prick sweet potato several times with a fork and place on a foiled lined pan. Bake until tender when pierced with a knife, about 45 – 50 minutes. Or, Instead of baking, place sweet potato on a microwave-safe plate and microwave for 5 minutes. If potato isn’t fork tender after 5 minutes, continuing microwaving in 30-second increments.
- While potatoes are cooking, heat oil in a large skillet over medium-high heat. Add ground beef and scallion whites. Cook, stirring and breaking up the beef with a wooden spoon, until no longer pink.
- To beef and scallion mixture, add tomato sauce, chipotles to taste, paprika, and salt. Stir together.
- Add beans and water to beef mixture, stirring to mix.
- Slice cooked sweet potatoes in half lengthwise. Leaving the skin intact, carefully scoop out the flesh of each sweet potato and add to the beef mixture, stirring to combine.
- Fill each empty potato skin with ½ - 1 cup of the sweet potato-chili mixture.
- Top each sweet potato with shredded cheese, and return to the baking sheet placing in the heated oven (3-5 minutes) or microwave to melt cheese.
- Once cheese is melted, bring out of the oven or microwave, top with scallion greens and garnish with Greek yogurt, if desired.
Notes
Nutrition per serving: Calories – 265; Total Fat – 9 grams; Protein – 20 grams; Carbohydrates – 27 grams; Fiber – 9 grams; Sodium – 350 milligrams