It's not super quick for a weeknight, but it's not too complicated either. Skillet roast some corn, then mix with beans and set aside. Saute some onions. Mix the corn, beans and onions with a bit of cilantro, the flesh of baked sweet potatoes, and some cream cheese, sour cream, and chipotles. Put it back in the sweet potato skin, top with a little shredded cheese, and bake till warmed and melty.
I followed the recipe as written, except I put powdered chipotles in with the roasting corn, rather than adding chipotles in adobo later.
They came out looking pretty decent. (The one on the right has a cablanca goat cheese topping, because my littlest guy was still nursing with a cow's dairy allergy, so I had to avoid the cheddar).
It was a very delicious, hearty meal! The 3-year old loved it, the sweetness of the sweet potatoes is a great way to get veggies in kids. It takes a little more effort than some of the "easy weeknight" recipes, but I think it's worth it because it's a solid one-dish meal.
Verdict: Tasty and healthy, a great vegetarian meal.
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