Piled high with fresh and spicy toppings, these supper-worthy spuds make a satisfying meatless main dish. Quinoa and black beans join forces to keep you full with fiber and protein; the quick sheet pan–roasted salsa steals the show with its balance of fresh and charred flavors. If you can’t find Cotija cheese at your market, crumbly queso fresco or goat cheese would make delicious substitutes.
3 small tomatillos, husks removed
3 garlic cloves, unpeeled
1 small jalapeo (about 1 1/2 oz.)
1 (15-oz.) can unsalted black beans, rinsed and drained
1/2 cup cooked quinoa
1 1/2 tablespoons fresh lime juice
1 teaspoon chopped fresh oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
4 (8-oz.) sweet potatoes
1/4 cup chopped white onion
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt
1 ounce Cotija cheese, crumbled (about 1/4 cup)
1 teaspoon hot sauce
Fresh cilantro leaves (optional)
Thinly sliced white onion (optional)
Added sugars 0g
Calcium 20% DV
Potassium 20% DV
How to Make It
Preheat broiler to low with oven rack 6 inches from heat. Place tomatillos, garlic, and jalapeño on a rimmed baking sheet. Broil until well browned, 15 to 18 minutes, flipping vegetables halfway through broiling. Let cool 5 minutes. Remove and discard jalapeño stem and garlic skins.
Stir together beans, quinoa, lime juice, oregano, cumin, and 1/4 teaspoon salt in a medium bowl; set aside.
Prick potatoes all over with a fork. Place on a microwave-safe plate and microwave at high until just tender, 10 to 12 minutes. Pulse broiled tomatillo, garlic, and jalapeño in a food processor 4 times. Transfer to a bowl; stir in chopped onion, chopped cilantro, and remaining 1/4 teaspoon salt.
Stir together yogurt and cheese in a bowl. Split potatoes lengthwise; fluff flesh with a fork. Top evenly with bean mixture, tomatillo salsa, and yogurt mixture. Drizzle evenly with hot sauce. Top with cilantro leaves and onion slices, if desired.
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