Pierce each potato several times with forok. Microwave on HIGH 8 to 10 minutes or until fork-tender, turning halfway through.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The Tajín seasoning adds lots of spicy flavors to these filling vegan sweet potatoes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Fork
- Large skillet
Directions
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.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 57g
- Protein: 11g
Daily Values
0%
Iron 20%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 25%