Mexican stuffed sweet potato

Ingredients

1 large sweet potato pierced with a fork several times, and wrapped tightly in foil.

Cashew cheese crumbles:

1/4 cup cashews

1/4 teaspoon extra virgin olive oil

1 teaspoon lemon juice

Sea salt and ground black pepper to taste

Filling:

1/2 teaspoon avocado oil

1/3 cup frozen corn kernels thawed

1/2 cup cooked black beans

1 cup chopped fresh spinach

1/4 cup chopped cilantro

1/4 teaspoon chipotle chili powder

1/4 teaspoon paprika

1/4 teaspoon cumin

Sea salt and pepper to taste

Juice from one lime

Salsa optional

Instructions

Preheat the oven to 385° Bake the sweet potato for 1 hour until soft to the touch when pinched. Remove and set aside. Leave the foil on. In a small food processor process the ingredients for the cashew cheese crumbles until the mixture looks like pebbles.

For the filling; heat an iron skillet on medium high heat. Add the avocado oil and spread evenly on the surface of the pan. Add the corn and toss in the pan until it begins to brown.

Turn down the heat to medium and add the beans and spices. Toss to coat and cook for three minutes. Add the spinach and cilantro and cook until just wilted. Remove the pan from the heat

Take the foil off of the potato and put on a plate. Slice down the middle and separate. Fill with the corn and bean mixture and top with the cashew cheese crumbles and salsa. Sprinkle with some fresh cilantro if desired.