Microwave Stuffed Sweet Potatoes with Chicken and Black Beans
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There are baked potatoes, and then there are these insanely easy, stuffed sweet potatoes piled high with black beans, chicken, salsa and all the cheese you can handle. Make them in your microwave in 15 minutes.MORE+LESS-
medium (about 12 oz each) sweet potatoes
cup shredded deli rotisserie chicken
cup Progresso™ black beans, drained, rinsed (from 15-oz can)
teaspoon chili powder
teaspoon ground cumin
cup Muir Glen™ organic medium salsa (from 16-oz jar)
cup shredded Monterey Jack cheese (4 oz)
tablespoon chopped fresh cilantro
teaspoon fresh lime juice
Place potatoes in 8-inch square (2-quart) microwavable baking dish. Pierce potatoes with fork several times on all sides. Microwave uncovered on High 9 to 11 minutes or until tender.
Meanwhile, in small microwavable bowl, mix chicken, beans, chili powder, cumin and salsa. Cover bowl with plastic wrap, folding back on one edge 1/4 inch to vent steam; microwave on High 1 1/2 to 3 minutes or until filling is hot.
Cut each potato open; spread open, and sprinkle 1/4 cup of the cheese on each potato. Spoon chicken mixture on top of cheese; top with remaining cheese. Microwave uncovered on High 1 to 2 minutes or until cheese is melted. In small bowl, mix sour cream, cilantro, lime juice and salt. Serve potatoes with sour cream mixture.
- Shredded Colby cheese can be substituted for Monterey Jack cheese in this recipe, if desired.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.