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To truly appreciate the Spicy Green Chili Stuffed Sweet Potatoes, it's essential to understand the nutritional benefits of its key ingredients.

Green Chili Stuffed Sweet Potatoes

Discover the delicious and nutritious Spicy Green Chili Stuffed Sweet Potatoes, where the natural sweetness of sweet potatoes meets the bold flavor of green chilies. This vibrant dish is not only visually appealing but packed with essential vitamins, fiber, and protein thanks to ingredients like quinoa, black beans, and corn. Perfect for lunch or dinner, it's easy to make and customizable to suit your taste preferences. Elevate your meals with this flavorful and healthy recipe!
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Ingredients
  

4 medium sweet potatoes

1 cup cooked quinoa

1 cup green chilies (fresh, roasted, or canned), diced

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack works great)

1/4 cup fresh cilantro, chopped

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking.

      Bake the Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until they are tender when pierced with a fork. Cooking time will depend on the size of the potatoes.

        Make the Filling: While the sweet potatoes are baking, in a large mixing bowl, combine the cooked quinoa, diced green chilies, black beans, corn, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to combine the flavors.

          Add Cheese: Once the ingredients are mixed, stir in half of the shredded cheese. This will help bind the filling and add a creamy texture.

            Stuff the Potatoes: Once the sweet potatoes are done and slightly cooled, carefully cut them open lengthwise. Scoop out a bit of the flesh to make room for the filling, but be careful not to tear the skin. Fill each potato generously with the green chili mixture.

              Bake Again: Place the stuffed sweet potatoes back on the baking sheet. Sprinkle the remaining shredded cheese on top of each potato. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Top with diced avocado and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4