Meatless Monday, on a Tuesday (whoops, a day late!)
I’ve been meal prepping for the past few weeks and most of the meals, well the lunch ones at least, have included chicken, pork, or beef as the main ingredient. So I decided to cut back on the animal proteins and go with a vegetarian option for a few lunches.
I’ve always been a fan of sweet potatoes and usually eat them at breakfast, but they are great as a savory lunch option too! I decided to use this energy packed tater since it’s full of vitamins and minerals, including iron, calcium, selenium, vitamin B and C, and it is lower on the glycemic index than its cousin the white potato (don’t get me wrong though, I love all potatoes and eat them as my starch frequently).
Since my hubs is a fan of anything with a Mexican flair, I decided to stuff the spuds with a combination of cheese, corn, black beans, and enchilada sauce. I suggest adding tomatoes, black olive, avocados, red bell pepper and more cheese to finish up the dish. Since it’s a weeknight I took a slight shortcut and purchased pre-made enchilada sauce, but felt pretty good about it since the mix is organic and its ingredients are all something I can pronounce (a good indicator that it’s a decent prepacked food).
Ingredients:
Four Sweet potatoes 🍠 (I started using Farm Fresh to You and have been super happy with all the produce – another post on that later)
One 15 ounce can of corn drained 🌽
One 15 ounce can of black beans drained
One 4 ounce can of diced green chiles
½ to ¾ cup of shredded Mexican blend cheese 🧀
One 8 ounce package of Simple Organics Red Enchilada Sauce
Toppings:
Black olives
Diced tomatoes 🍅
Cubed Avocado 🥑
Chopped Red Bell Pepper
Fresh Cilantro
Fresh sliced jalapenos 🌶
Preheat oven to 400 degrees and line a pan with aluminum foil (for easy clean up). Scrub potatoes, pierce with a fork several times, and place on pan and into the oven. Bake about 50-60 minutes or until potato can be easily pierced with a knife. Pull out of the oven and let cool for 10 minutes. Slice potato in half and scoop out the flesh leaving a shell of about ¼ inch. Mash the scooped potatoes with the beans, corn, diced green chiles and cheese. Place the filling back in the potatoes and top with your favorite veggies and cheese.
Wine 🍷 to Pair?
If you want to take the traditional route go with a Spanish Rioja or if you’re feeling in a little lighter of a mood try a minerally white like an Albariño. Either way cheers, or in this case, ¡Salud!
