Mexican twice baked potatoes with Chobani.
Get ready for some healthy, protein-packed & delicious side dish!
4 medium to large sized sweet potatoes, washed and poked with a knife
1 c of corn (frozen, canned or cut off the cobb)
1/4 tsp cumin, garlic powder & cayenne
1-14 oz can of low sodium black beans, rinsed and drained
1 tbl butter
1/2 yellow onion, chopped
2 chipotle peppers in adobo sauce, pureed with hand blender
2 oz of less fat cream cheese
1/3 c non fat Chobani plain yogurt
1/2 tsp of salt
1/2 tsp of cumin
1 handful of chopped cilantro
1/4 c or less of jack or cheddar cheese, shredded
Directions:Preheat the oven to 425 degrees and bake the sweet potatoes for 30-45 minutes or until they’re fork tender. Once they are, remove and set aside for 5 minutes to cool. Over medium to high heat in a dry pan, add the corn along with cumin, garlic powder and cayenne and roast the corn until golden brown. Meanwhile, add the black beans to a bowl. Once the corn is roasted nicely, add it to the black beans. Stir to combine.In the same pan you roasted the corn, add the butter and once melted, add the onion. Cook until translucent and then remove from heat. In the meantime, halve the potatoes and scrape out the flesh, leaving the skin and a bit of flesh remaining (so it stays a bit a firm). The flesh will be added to your stand mixer with the paddle attachment on. In your mixer bowl, add the chipotle peppers, cream cheese, Chobani, salt and cumin. Beat until mixed well. Then by hand, mix in the corn/bean mixture, sautéed onions and chopped cilantro. Then top with your cheese of choice and broil on high for 3 minutes or until the cheese is melted.