Tex-Mex Quinoa Stuffed Sweet Potatoes

1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Using a fork, pierce each sweet potato a few times. Transfer to baking sheet and bake for 45 minutes.
2. While the sweet potatoes are baking, cook the quinoa. Add quinoa to a medium sized sauce pan, over medium heat. Add stock (or water) and bring to a boil. Once boiling, reduce to a simmer, cover and let cook for 15 minutes.
3. While the quinoa is cooking, heat oil in a large skillet over medium heat. Add onions, season with salt, pepper, cumin, oregano, chili powder and paprika. Cook for 2-3 minutes until translucent.
4. To the same skillet add corn, roasted tomatoes sand black beans. Stir until ecerything is evenly distributed. Carefully taste and adjust seasoning to your preference. Cook, for another 5 minutes. Once the tomatoes are slightly bubbling, turn off the heat.
5. Once the quinoa is done cooking, add it to the skillet. Stir until all ingredients are evenly combine. Set aside until the sweet potatoes are out of the oven.
6. Once the sweet potatoes are done, take the baking pan out of the oven and let cool for about 5 minutes. Carefully (they’re still hot!), cut the centers of the sweet potatoes open. Using a spoon, scoop out the some of the middle of the sweet potato to make room for the quinoa mixture. Discard the extra sweet potato – I like to use this as a side to another dinner or lunch.
7. Using a spoon, stuff the quinoa mixture into the center of each sweet potato, pressing down gently so it fits and stays in the center. Sprinkle with cheese.
8. Return to the oven for another 15 minutes until the cheese is fully melted.
9. Garnish with avocado, a fresh squeeze of lime juice and cilantro leaves.

*Tip: you’ll definitely have extra of the quinoa mixture. Use the leftovers to make a taco salad, enjoy it over rice or scoop it all up with tortilla chips.