Chipotle Sweet Potato Skins
- 1 sweet potato, scrubbed clean
- 2 tbsp. olive oil
- 1 chipotle pepper in adobo, finely chopped
- 1 clove garlic, minced
- 1/4 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 cup corn
- 1/2 cup black beans
- 1/2 cup kale, chopped
- 1/2 cup shredded mozzarella cheese
Preheat your oven or toaster oven to 350 degrees F.
Prick your sweet potato all over with a fork. Bake in the oven for 50-60 minuts until tender. Remove from the oven, cut in half, and scoop out the the flesh inside, leaving enough for the skin to be able to stand on its own. Save the cooked sweet potato for another use, or add some into the veggie mixture!
Meanwhile, whisk together the olive oil, chipotle in adobo, garlic, cumin, and chili powder. Brush lightly onto the insides of the hollowed out sweet potatoes. Bake for another 5-10 minutes.
While they are cooking, mix together the corn, beans, and kale with a bit more of the chipotle mixture, as well as any of the leftover sweet potato that you scooped out earlier.