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Tex-Mex cuisine has gained immense popularity in recent years, capturing the hearts and appetites of food lovers worldwide. Characterized by its bold flavors and rich ingredients, this culinary style marries the traditional elements of Mexican cooking with the comfort and flair of American cuisine. One of the standout features of Tex-Mex dishes is their ability to be both hearty and healthy, making them an appealing choice for various diets and preferences.

Mini Tex-Mex Sweet Potato Boats

Discover the delicious world of Mini Tex-Mex Sweet Potato Boats, where nutritious ingredients meet bold flavors. These delightful boats feature wholesome sweet potatoes stuffed with a savory mix of black beans, corn, spices, and cheese, creating a satisfying meal that caters to various dietary preferences. Perfect as a main dish or a shareable appetizer, this recipe is not only easy to make but also packed with vitamins and healthy fats, making it an appealing choice for anyone looking to eat well without compromising on taste. Enjoy the balance of flavors and the creativity of customizing this dish to your liking!
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Ingredients
  

4 medium sweet potatoes

1 cup canned black beans, rinsed and drained

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

¼ cup fresh cilantro, chopped

1 ripe avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to create the perfect roasting environment for the sweet potatoes.

    Prepare the Sweet Potatoes: Wash the sweet potatoes under running water, scrubbing gently to remove any dirt. Using a fork, pierce each potato several times to allow steam to escape during baking. Arrange the potatoes on a baking sheet and place them in the preheated oven. Bake for 45-50 minutes, or until they are fork-tender when poked in the center.

      Make the Filling: While the sweet potatoes are roasting, prepare the flavorful filling. In a medium-sized bowl, mix together the rinsed black beans, corn, diced tomatoes, ground cumin, chili powder, garlic powder, and season with salt and pepper to taste. Stir well to ensure all ingredients are blended harmoniously.

        Scoop Out the Sweet Potatoes: After the sweet potatoes have finished baking, remove them from the oven and allow them to cool for 5-10 minutes. Once cool enough to handle, carefully slice each potato in half lengthwise. Using a spoon, scoop out a small portion of the flesh from each half, making sure to leave enough to maintain their structure like boats.

          Fill the Sweet Potato Boats: Generously spoon the prepared filling mixture into each sweet potato half, packing it in as desired. Top each filled potato with a handful of shredded cheese, ensuring an even distribution.

            Bake Again: Return the filled sweet potato boats to the oven and bake for an additional 10-15 minutes. Keep an eye on them until the cheese is melted and bubbly, with a slight golden hue for an extra touch of flavor.

              Garnish and Serve: Using oven mitts, carefully remove the sweet potato boats from the oven. Allow them to cool for a minute. Top each boat with fresh diced avocado, a sprinkle of chopped cilantro, and serve with lime wedges on the side to offer a vibrant burst of zesty flavor.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 8 servings