Southwest Stuffed Sweet Potatoes with Pico de Gallo

Southwest Stuffed Sweet Potatoes with Pico de Gallo
#NomNom! These are incredibly #tasty and so good for you!
Ingredients
2 sweet potatoes
1 cup tomato, seeded and diced
2 tablespoons cilantro, chopped
2 tablespoons finely diced onion
¼ teaspoon salt
2 teaspoons lemon juice
1 cup cooked, shredded chicken
1 /2 cup black beans
1 teaspoon Wildtree Spicy Carne Asada
¼ cup shredded cheese

To order Wildtree products please visit http://www.mywildtree.com/kellycalton Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year!

Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Method of Preparation
Preheat oven to 400°F. Wash and wrap potatoes in foil. Bake for about an hour or until potatoes are cooked through. Meanwhile prepare Pico de Gallo by tossing together the tomato, cilantro, onion, salt, and lemon juice; set aside.

Once potatoes are cool enough to handle, cut each in half lengthwise. Scoop out some of the potato flesh with a spoon leaving a shell to hold the filling.

Mash half of the scooped out potato in a bowl. Add the shredded chicken, black beans, and Carne Asada seasoning; toss to combine. Season with salt and pepper if desired.

Fill each potato shell with the chicken mixture. Top each with cheese. Bake at 400°F for 10-15 minutes or until cheese is melted and filling is heated through. Serve potatoes with Pico de Gallo and sour cream if desired.