Mexican Quinoa Stuffed Sweet Potatoes

Instructions

1. Preheat oven to 425 degrees. Scrub each potato thoroughly, pat dry and prick with a fork. Wrap each potato in foil and bake 40 minutes, or until tender.
2. Meanwhile in a large saucepan, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, 5 minutes, or until tender. Add garlic and cook, stirring frequently, 1 minute more.
3. Stir in Rotel, vegetable broth, quinoa, chili powder, cumin, paprika, salt and black pepper. Bring to a boil, then reduce heat. Simmer, covered, 15–18 minutes, or until quinoa is cooked through and tender.
4. Stir in corn and black beans. Return to a simmer and cook 5 minutes more, stirring occasionally, or until evenly heated through. Remove from heat; stir in cilantro and lime juice.
5. Roll each potato gently under a towel to loosen the insides, cut a slit in the top and press on the ends of to open. Fluff potato filling with a fork and make room for quinoa stuffing.
6. Fill each potato with quinoa stuffing, place on a foil-lined baking sheet and sprinkle with cheese. Return to oven and bake 3 minutes more, or until cheese is melted.
7. Serve with desired toppings (see recipe notes) and drizzle with Chipotle Crema.