INGREDIENTS
•
4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
•
1 cup uncooked quinoa
•
1 3/4 cup low-sodium chicken broth or vegetable broth
•
1 Tbsp olive oil
•
1 cup chopped yellow onion
•
1 clove garlic
•
1 (15 oz) can black beans, drained and rinsed
•
1 1/2 cups grilled or frozen corn
•
1/2 tsp ground cumin
•
1/2 tsp ground paprika
•
1/4 tsp ground coriander
•
1/8 tsp caynenne pepper
•
3 1/2 Tbsp fresh lime juice
•
3 1/2 Tbsp honey
•
Salt and freshly ground black pepper
•
3 Tbsp chopped cilantro, plus more for garnish
•
2 oz shredded Monterey Jack cheese (1/2 cup)
•
Sour cream for serving, optional