Name: Bean and Corn–Stuffed Sweet Potatoes
Yield: 1
Ingredients: 4 sweet potatoes; 1 tbsp. olive oil; 1 medium onion; 1 can black beans; 2 c. packed baby spinach; 1 c. corn; 1/2 c. sliced green onion; 1 tbsp. chopped chipotle chiles in adobo; 1 clove garlic; 1/4 tsp. salt; 4 tbsp. shredded low-fat Mexican-blend cheese

Step 1Microwave sweet potatoes, pricked with fork, on high for 10 minutes or until tender, turning over once.

Step 2Meanwhile, heat olive oil in 12-inch skillet on medium-high heat. Add sliced onion and cook 6 to 7 minutes or until soft, stirring frequently.

Step 3Add black beans, baby spinach, corn, sliced green onion, chopped chipotle chiles in adobo, garlic, and salt. Cook 2 minutes or until spinach wilts.

Step 4Split sweet potatoes and fill with bean mixture. Sprinkle each with 1 tablespoon shredded low-fat Mexican-blend cheese.