Rice, Black Beans and Corn Stuffed Sweet Potatoes
Rice, Black Beans and Corn Stuffed Sweet Potatoes
#Rice, #Black #Beans #and #Corn #Stuffed #Sweet #Potatoes
5.0 Stars (1 Reviews)
Ingredients
- 1 Package Knorr Selects Rustic Mexican Rice & Beans
- 1 tsp olive oil
- 1 tsp cumin
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded Monterey jack and cheddar cheese
- Salsa and fresh cilantro to finish
Instructions
- Preheat oven to 400 F.
- Scrub 4-6 sweet potatoes. Poke holes in them with a fork, then brush with olive oil and wrap each potato in foil, individually. Place potatoes on a baking sheet and bake for about 45 minutes. When baking is completed, turn off the oven and let the potatoes remain in the oven for an additional 10 minutes.
- During this final 10 minutes, prepare Knorr Selects Rustic Mexican Rice & Beans per the package instructions. When there are a few minutes left in the cook time, add 1 tsp cumin, 1 cup frozen corn and 1 cup black beans to the mixture. Stir and continue the cook time.
- Using a knife, slice the top of each potato and spoon the rice mixture into the cavity. Top with shredded cheese, fresh cilantro and fresh salsa. Serve warm and enjoy!
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