Leftover oatmeal muffins
Side of fries

Sweet Potatoes Mexicano

Stuffed sweet potato mexicano 2 sm
So easy, and it has that tasty combination of sweet potato, salty cheese, and bitter greens. Yum. 

6 sweet potatoes
2 cups cooked black beans (or one can)
1/4 cup (or so) of frozen or canned corn
1 bunch of greens - collads, turnips, mustard, kale, cabbage, or chard
Cheddar cheese (optional)
Taco condiments - salsa, sour cream, hot sauce, etc.

Wash sweet potatoes, removing any deep blemishes. Place on baking sheet and bake at 350 for 30-60 minutes, depending on size. Test with a fork for tenderness after 30 minutes. Remove from oven. 

While sweet potatoes are baking, cook greens like this, or - if you are using chard - like this. Then heat up the black beans and corn in a pot together.  

Leave oven on after removing sweet potatoes. While they are still on the baking sheet, carefully slice the potato open. Push opposite ends together to "mash" potato, or use a fork to fluff up the insides a bit. Push some of the greens into the potato, making a nest for the black beans and corn. Add the beans and corn, and cover with grated cheese (optional). Return to oven to melt cheese. Add salsa and other taco fillings if you would like. 


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