1(15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
Salt, to taste
1/2yellow onion, diced
1(15 oz) can black beans, rinsed and drained
1ouncecream cheese(light or regular)
1/4cupsour cream(light or regular), plus more for serving
1to 3 chipotle peppers in adobo sauce, minced or pureed
6Tablespoonsshredded Mexican cheese(or other preferred flavor)
Preheat the oven to 350 degrees F. Line the sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and allow to set until cool enough to handle.
While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, cumin, chili powder and Mexican oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
Wipe the skillet clean and heat the Tablespoon of olive oil. Add the onions and cook until just tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the onion and corn. Gently stir to evenly mix.
When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, into a large mixing bowl, leaving the skins intact. (Try leaving a thin layer of potato to help the skin hold together.)
Add the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix.
Preheat the broiler. Fill each potato skin with the mashed potato mixture*, topping each with 1 Tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of sour cream.
*Note: Any leftover filling can be saved and used later to whip up a few delicious quesadillas. :)