Meal prep really makes life easier. There are different ways to go about it some people make all of the food one time in the week, some people plan out each day (me) and some people only grocery shop once in the month. It takes that dreadful question of what’s for dinner away, for good.
My husband and I are pretty spontaneous people, but our schedule works so much better if I have a general plan for the week when it comes to food. Otherwise, we go back and forth on what to do for dinner, when we are both so hungry, that nothing really sounds good.
These loaded sweet potatoes are healthy and perfect for a eat and go alternative. I like to bake the sweet potatoes once and keep the loaded aspect separate and just heat it all up when I am ready to eat it for a quick, healthy, and satisfying meal.
You can switch this up however you want, if you like more spice add a diced pepper or more salsa, if you want/need some more protein add some leftover meat (btw, this pulled pork was amazing mixed in), add more cheese, whatever your little heart desires. You don’t have to top these with anything but my favorites are guacamole, sour cream and a little extra salsa!
- 4 Sweet Potatoes
- 1 cup of Frozen Corn, roasted if you can find it
- 1 cup of Black Beans, cooked, drained and rinsed
- ½ cup of Salsa
- ½ cup of Cheese, your favorite (I love pepper jack!)
- 3 tablespoons of Chives, chopped
- 3 tablespoons of Cilantro, chopped
- Optional Additional Toppings: Guacamole, Sour Cream, Diced Onions, Diced Tomatoes, Cilantro, Extra Salsa
- Preheat your oven to 400 degrees. Prick your sweet potatoes all over with a fork or knife, roast for 50-60 minutes until tender.
- While they are cooling, fix your "loaded" part. Combine the corn, beans, salsa, cheese, chives, and cilantro together.
- Slice the potatoes open, not cutting all the way through, stuff with southwest mixture until overflowing. Bake for 10 minutes or until warmed through.
- Top with additional toppings and dig in.
Happy Cooking, The Barbee Housewife