Anyone who reads this blog knows that I love Mexican food. (Especially on Mondays.) Mexican is one of those cuisines that is often high in calories, yes… but it also has the potential to be vitamin-rich. For example, fresh avocados, black beans, spinach, Greek yogurt (subbing for sour cream), whole-grain rice, and sweet potatoes are all great ingredients that can be incorporated into Mexican meals for some high impact eating. While I love a good splurge now and then, it’s fun to find tasty recipes that don’t make you feel guilty or whale-like afterwards. Although, I do tend to load up on tortilla chips and dips no matter how healthy the entree is… oops.
This Loaded Baked Sweet Potato recipe via The Picky Eater and Skinnytaste is right up my alley, as I have enjoyed the combination of guacamole and sweet potatoes for some time! You could even make it for lunch at work–if you don’t mind monopolizing the microwave for awhile. Simply bake or microwave a sweet potato, split it up, and load it with your favorite Mexican ingredients. We went with black beans, a little pepper jack cheese, a few dabs of Greek yogurt, red peppers, pico de gallo, and homemade guacamole. Amazing. Happy Mexican Monday!