Scrub sweet potatoes; pat dry. Pierce potatoes all over with a fork. Place potatoes in a microwavable-safe baking dish; cover with plastic wrap. Microwave on HIGH for 13 to 15 minutes or until fork-tender.
No need to heat up the oven tonight! This microwave meal is bursting with bright, spicy flavors and comes together quickly thanks to Hy-Vee’s pre-cooked rotisserie chicken.
Servings and Ingredients
|2 medium sweet potatoes (about 12 oz. each)|
|1 ¼ c. cups Hy-Vee fresh pico de gallo, divided|
|¾ c. Hy-Vee canned no salt added black beans, drained and rinsed|
|½ c. shredded Hy-Vee rotisserie chicken|
|1 ½ tsp. salt-free fajita seasoning, divided|
|½ c. Hy-Vee finely shredded Mexican cheese, divided|
|¼ c. Hy-Vee sour cream|
|½ tsp. fresh lime juice|
|Fresh cilantro, for garnish|
|Lime wedges, for serving|
Things To Grab
- Microwave-safe baking dish
- Plastic wrap
- Medium microwave-safe bowl
- Microwave-safe serving plate
- Small bowl
Stir together 3/4 cup pico de gallo, black beans, chicken and 1 tsp. fajita seasoning in a medium microwave-safe bowl; cover with plastic wrap. Microwave on HIGH for 1-1/2 to 3 minutes or until hot.
Cut potatoes lengthwise in half. Place each potato, cut sides up, on a microwave-safe serving plate. Slightly fluff inside of potatoes with a fork. Sprinkle each potato half with 2 Tbsp. cheese. Top with chicken mixture and remaining 1/4 cup cheese. Microwave each potato, uncovered, on HIGH for 1 to 2 minutes or until cheese is melted.
Stir together sour cream, lime juice and remaining 1/2 tsp. fajita seasoning in a small bowl. Top potatoes with remaining 1/2 cup pico de gallo and sour cream mixture. Garnish with cilantro and serve with lime wedges, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 75mg
- Sodium: 1290mg
- Total Carbohydrates: 94g
- Protein: 28g