Stuffed Sweet Potatoes
4 whole Small Sweet Potatoes Or Yams, Baked
15 ounces, weight Canned Black Beans, Rinsed And Drained
1 cup Corn
3 whole Green Onions, Thinly Sliced
½ cups Cilantro, Chopped
FOR THE VINAIGRETTE:
2 whole Limes, Zested And Juiced
1 Tablespoon Oil
2 teaspoons Honey
2 teaspoons Adobo (from A Can Of Chipotles In Adobo)
½ teaspoons Salt
½ teaspoons Pepper
In a bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper. Pour the vinaigrette over the black bean mixture and toss to combine.
Slice open the baked sweet potatoes. Stuff potatoes with the Chipotle Black Bean and Corn Salad. Serve.
- Fresh corn is best, but when out of season, frozen (thawed and cooked) or canned is fine. If using canned, be sure to rinse and drain thoroughly.
- Use your preferred method for baking the potatoes. For baking them in the oven, prick the potatoes a few times, put them onto a foil lined baking sheet and bake at 400 F for 40-45 minutes or until nice and soft.