Mexican Quinoa Stuffed Sweet Potato

Craving a taco lunch but looking for a way to get a healthy Mexican fix? Try this tasty recipe from our friends at Meal Prep on Fleek that uses our super easy to make Q Cups™, sweet potatoes, and your favorite Mexican ingredients! Make a bunch on Sunday to have on hand all week long for a quick breakfast, lunch, or dinner. Feel free to make it your own with your favorite type of natural taco seasonings and homemade salsas.

Ingredient: 

2 medium leftover baked sweet potatoes

1 prepared Q Cups™ Organic Quinoa

3 tablespoons black beans, drained and rinsed

3 tablespoons frozen corn, heated

3 to 4 tablespoons fresh salsa

3 to 4 tablespoons fresh guacamole or mashed avocado

taco seasoning as desired

fresh cilantro, optional

fresh lime, optional

Directions: 

1. In a bowl, mix together your prepared quinoa, black beans, corn, and fresh salsa.
2. Evenly divide the mixture between your two sweet potatoes.
3. Top with guacamole, fresh cilantro and a squeeze of fresh lime juice. *

*PRO TIP: The lime juice will also help the guacamole from turning brown.

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 2

Calories: 374

Total Fat: 5.8 g

Total Carbohydrate: 72.5 g

Dietary Fiber: 14.5 g

Protein: 10.2 g

Nutritional Info: Serving Size: 1 sweet potato

Diet: Soy Free

Vegan / Vegetarian

Gluten Free

Corn Free

Dairy Free

Egg Free

Serving Size: 1 sweet potato

Recipe from NOW FOODS Website.

Integrity a proud retailer of NOW FOODS.