Twice Baked Chicken Fajita Sweet Potatoes are filled with sauteed chicken, onions, peppers and black beans, then topped with cheese, salsa and avocado.
3whole medium-sized sweet potatoesscrubbed and dried
olive oil
1/2red onionthinly sliced
16ouncesboneless chicken breast sliced into thin strips
2clovesminced garlic
1eachsmall red, green and yellow or orange julienned peppers
1/3c.black beansrinsed and drained
1/2tsp.cumin
1tsppaprika
1c.or more shredded Mexican cheese blend
1limejuiced
1/4c.chopped cilantrooptional
1avocadodiced
salsa
Instructions
Preheat oven to 400 degrees.
Microwave sweet potatoes wrapped in one piece of paper towel on high for 10 minutes. Remove carefully, unwrap and pierce all over with fork. Wrap again and microwave another 5-15 minutes or until soft. Note - time will vary based on the size of your potatoes and power of your microwave. Give them a squeeze every few minutes to see if they're done.
While potatoes are cooking, heat a small amount of oil in a large saute pan over medium-high heat. Add onions and chicken and cook for 3-4 minutes, stirring occasionally. Add garlic and peppers and cook about 2 minutes until peppers are crisp tender and chicken is cooked through. Add cumin and paprika, stirring to coat chicken and vegetables. Mix in the beans then take off heat and set aside,
When potatoes are done, cool for 5 minutes until just warm enough to handle. Cut potatoes in half and scoop out flesh, leaving a wall inside the skins. Place potato flesh in large bowl. Add chicken and vegetable mixture to bowl and mix well. Stir in lime juice.
Arrange skins on baking sheet and stuff with fajita mixture. Sprinkle with cheese and cilantro. Bake for 15 - 20 minutes until cheese is melted. Top with salsa and avocado.