Pierce each potato several times with forok. Microwave on HIGH 8 to 10 minutes or until fork-tender, turning halfway through.
The Tajín seasoning adds lots of spicy flavors to these filling vegan sweet potatoes.
Servings and Ingredients
|2 (12-to 14-oz.) russet potatoes|
|1 tbsp. Hy-Vee vegetable oil|
|¾ c. Hy-Vee frozen golden cut corn|
|½ c. Hy-Vee Short Cuts chopped red bell peppers|
|½ c. Hy-Vee Short Cuts chopped red onions|
|1 tsp. bottled minced garlic|
|1 (15-oz.) can seasoned recipe black beans, undrained|
|1 ½ tsp. Tajín Clásico seasoning, divided, plus additional for garnish|
|½ tsp. Hy-Vee ground cumin|
|½ c. dairy-free Cheddar-style shreds|
|Vegan sour cream, for serving|
|Fresh cilantro, for garnish|
Things To Grab
- Large skillet
Meanwhile, heat oil in large skillet over medium heat. Add frozen corn and bell peppers. Cook 2 minutes, stirring occasionally. Stir in onions and garlic.
Split potatoes in half lengthwise. Sprinkle cut sides with remaining ½ teaspoon Tajín seasoning. Gently mash seasoning into potato with fork.
Sprinkle potato halves with Cheddar-style shreds. Top with bean mixture. Serve with vegan sour cream; garnish with additional Tajín seasoning and cilantro, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 57g
- Protein: 11g