Not in the mood to cook? This five-ingredient Easy Mexican Stuffed Sweet Potatoes recipe has you covered and takes advantage of leftovers for a delicious meal that costs next to nothing.
Preheat the oven to 400*F. Scrub sweet potatoes and poke a few times with a knife. Bake on a baking sheet for 1 hour until soft. Or cook potatoes in a microwave for 4-6 minutes per potato, depending on size.
Take potatoes out of oven and let cool for a few minutes. Unwrap and slice in half lenghtwise. Transfer potato halves to a baking sheet.
Meanwhile, stir together chicken, black beans, and salsa.
Use a spoon to scoop out some (about a tablespoon or two) of the inside of each sweet potato to make some room for your filling. Pack about 1/3 to 1/2 cup chicken-bean-salsa filling onto each potato.
Bake in oven for 10 minutes until filling is hot. Serve or if desired, top each potato with about 2 tablespoons of cheese and bake another 5 minutes. Enjoy!
Notes
*depending on the size of the potato, you'll need about 1/3 cup to 1/2 cup filling per potato. The recipe makes just about 3 cups filling.