Southwest Chicken-Stuffed Sweet Potatoes
To Market-To Market
4
10 minutes
55 minutes
Fluffy sweet potatoes stuffed with seasoned chicken, black beans, melted cheddar, and creamy avocado.
Ingredients
4 medium sweet potatoes
2 cups cooked, shredded rotisserie chicken
1 can (15 oz) black beans, drained and rinsed
1 tbsp olive oil
2 tsp Jack and the Bean Dip seasoning
2 tbsp lime juice, divided
2 tbsp water
½ cup shredded cheddar cheese
1 avocado, diced
¼ cup sour cream
Salt, to taste
Optional, chopped fresh cilantro
Directions
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Scrub the sweet potatoes and pierce each one several times with a fork.
Place the sweet potatoes on the prepared baking sheet and bake for 40–50 minutes, until soft and easily pierced with a fork.
When the potatoes are nearly finished, heat the olive oil in a large skillet over medium heat.
Add the cooked chicken, black beans, Jack and the Bean Dip seasoning, 1 tablespoon lime juice, and water.
Stir until everything is evenly coated. Cook for approximately 5 minutes, until the chicken and beans are hot throughout.
Taste and add salt if needed.
In a small bowl, combine the diced avocado with the remaining tablespoon of lime juice.
Remove the sweet potatoes from the oven. Carefully slice each one lengthwise and gently fluff the inside with a fork.
Divide the seasoned chicken and black bean mixture among the sweet potatoes.
Sprinkle with cheddar cheese. Return to the oven for 2–3 minutes, until the cheese melts.
Top with diced avocado, sour cream, and fresh cilantro before serving.