Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Did you know a chipotle is a smoke-dried jalapeño? Yes, the word chipotle comes from the Nahuatl word chilpoctli which means smoked chili.  The people’s who lived in Mexico before the Aztec civilization are thought to have invented it.

The jalapeño chili is used in Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes from New Mexico. Read our article and learn more on the differences in Mexican and Tex-Mex food: Mexican vs. Tex-Mex: What is the Difference?

Jalapeños come in different varieties, sizes and heat or spiciness. The chili loses little of its heat through the smoking process, and many enjoy both its spiciness and the natural wood smoke taste that accompanies it.

Though its used traditionally in Mexican cuisine, the chipotle now enjoys a broad range of uses throughout the USA and Canada.

Our featured recipe is a southwestern USA inspired  delight, and here is what you will need to prepare: Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad.

fresh ingredients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

4 small sweet potatoes, baked (read here about Sweet Potatoes and Their Benefits)

1 (15 oz) can black beans, rinsed and drained

1 cup corn

3 green onions, thinly sliced

1/2 cup cilantro, chopped

liquid ingrdients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Vinaigrette:

2 limes, zested and juiced

juicing limes for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad1 tablespoon coconut oil

2 teaspoons raw honey

2 teaspoons adobo sauce (from a can of chipotles in adobo)

1/2 teaspoon Himalayan salt

1/2 teaspoon fresh pepper, optional

vegetable mix for Stuffed Sweet Potato with Chipotle Black Bean and Corn SaladIn a large glass bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper. Pour over the black bean mixture and toss to combine.

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad -close upSlice an opening down the center of  the baked sweet potatoes. Spoon vegetable mixture to stuff the potatoes, and have yourself a…Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad. Plate and serve.

Can be served as a stand alone dish (as it contains protein with the black beans), or served as a side dish, and can be served as a party favorite dish. Enjoy the possibilities with this easy and simple real food recipe.

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Chicken Tortilla Soup

Chicken Tortilla Soup

This soup is quick to prepare, very flavorful, and fills the tummy! It’s served with warm toasted yellow corn tortillas. Mexican Tortilla Soup is spicy and will warm you on a cold winter day or any time of the year.

This is a basic chicken soup dish, but taken to the next level here at Splendid Recipes and More. Just go light on the jalapenos, making sure to remove the seeds and ribs, and mince them very fine.

Jalapeño peppers have capsaicin, which is a great compound for making a healthy body.  Of the many health benefits the peppers provide, we thought you would enjoy this one: Studies have shown that jalapeños can provide pain relief for migraine headaches. The compound found in the peppers, capsaicin which is what makes the peppers hot, is known to inhibit a key neuropeptide, Substance P, which is the key brain pain transmitter.

Just mince the pepper with the ribs, excluding the seeds and eat down. Your palate will catch fire, so have a swig of milk to put it out.

Other benefits of the peppers include congestion relief, cardiovascular benefits, weight-loss, cancer prevention, and acts as an anti-inflammatory.

Here is what you will need:

Ingredients for - Chicken Tortilla Soup

2 medium yellow onions, chopped

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 jalapeños, seeded and de-vained (ribs removed for less heat), and minced

1 28-ounce can whole, peeled tomatoes, cut into chunks

3 tablespoons tomato paste

4 cups chicken stock

1/2 teaspoon Himalayan salt

1 teaspoon ground cumin

2-3 tablespoons avocado oil

8 yellow corn tortilla, cut into strips 1/8 inch wide

1 1/2 cups shredded, cooked chicken breast ( you can also use breast meat of a rotisserie cooked chicken).

First prepare the tortilla strips. Preheat the oven to 400 degrees.  Toss the strips in a large bowl with oil, salt and pepper to taste. Grease a rimmed baking sheet with unsalted butter, or use a line of parchment paper, and spread the strips of yellow corn tortillas on the sheet.

Place the baking sheet in the oven and bake until browned and crisp, about 10 minutes. Shake the pan once after 5 minutes. Remove from oven and set aside.

saute the onions for - Chicken Tortilla SoupIn a large saucepan, saute the onions in oil over medium-high heat until translucent, about 5 minutes. Add the garlic and saute until you can smell the aroma of garlic, about 2 minutes.

add tomato, broth, and chillies - Chicken Tortilla SoupNext add the peppers, tomatoes, tomato paste, chicken broth, salt, and cumin. Add some black pepper to taste if you wish.

Simmer over medium heat, stirring occasionally, until thickened, about 15 minutes.

Chicken Tortilla Soup (2)Serve by ladling the soup into bowls, and topping a half of cup of the shredded cooked chicken and a handful of tortilla strips. Serve and enjoy!!

 

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