Healthy Mexican Sweet Potato Skins



It’s spring break. Let me repeat that once again, HALLELUJAH IT’S SPRING BREAK! This semester has been crazy, and nothing has ever sounded so beautiful as a week of catch up time for sleep, friends, and my ever-growing to-do list.

Literally the first thing I did once spring break rolled around, was create a massive to-do list. I feel like that should tell you a lot about my personality. Maybe too much.

Regardless, spring break and free time means More cooking and recipe posting!

I made these delicious sweet potato skins a few weeks ago and have been dying to share them with you all. I swear, I could have eaten this bad boys every meal for weeks! They were soooo good.

I know if you are reading this and you are not in college, you are probably wishing that you had spring break. However, I hope that you will still be able to find the time to make these yummy Mexican Sweet Potato Skins because they are truly delicious!

Here’s hoping it’s warm where you are, and that your table is full of nutritious, seasonal, and delicious food. I’m grateful for you all!

Love, a rented kitchen




  • 3 medium sweet potatoes
  • 1 can corn, rinsed and patted dry
  • Dash of Cayenne Pepper
  • ½ teaspoon garlic powder
  • 1 can black beans, rinsed and drained
  • 1 tablespoon olive oil or butter
  • ½ yellow onion, chopped
  • ¼ cup light sour cream
  • 1 teaspoon salt (+ more to taste)
  • ½ cup cilantro, roughly chopped
  • 6 tablespoons shredded cheese (I suggest Colby, Pepperjack, or Fiesta Cheese!)


  1. Preheat oven to 350˚ F, rinse and dry the sweet potatoes, wrap in aluminum foil, and bake for 45-60 minutes.
  2. While the sweet potatoes are baking, cook the corn in an unbuttered and ungreased cast-iron skillet. Cook over medium-high heat, with a sprinkle of salt, cayenne pepper, garlic, and any other Mexican seasonings you want! Allow the corn to roast for several minutes before stirring, then cook for a few more minutes and stir again. Cook for a total of 10 minutes and set aside.
  3. Heat the olive oil/butter in a small frying pan over medium heat. Add the onion and sauté until soft and translucent. Once soft, remove from heat.
  4. Remove the sweet potatoes form the oven, cool for a few minutes, remove from aluminum foil, and cut in half. While the potatoes are cooling, combine the onion, black beans, and corn in the skillet over low heat.
  5. Scoop out the inside of the sweet potatoes, maintaining a thin layer of flesh around the skin to maintain the sturdiness of the potato skins.
  6. Stir together the sweet potato flesh with the sour cream, mashing the sweet potato. Add the bean, corn, onions, and cilantro. Stir until completely mixed.
  7. Scoop the filling into the potato skins so that each potato skin is heaping with the bean/corn mixture.
  8. Align each sweet potato on an aluminum covered baking sheet and sprinkle with cheese. Broil for five minutes, or until the cheese is melted.
  9. Serve and enjoy!



Notes and Tips!:

  • Yield: 6
  • Adapted from: Pinch of Yum
  • To make this dish vegan, substitute the cheese and sour cream for vegan cheese and sour cream!
  • The filling is delicious all by itself! If you have extra, try making a quesadilla with it! I swear, you won’t regret it.
  • If you like this recipe, try these other delicious dishes by A Rented Kitchen! (recipe links found below!):

Oven-Roasted Corn in the Husk



Listen to me when I tell you, this recipe is the most simple vegetable you could ever prepare, and is truly the most delicious corn you will ever eat.  Read the ingredients, bake it yourself, and try to prove me wrong!

Baking the corn in the husk traps steam in the husk and cooks the corn, all while keeping the flavor inside.  If you boil corn, as is customary, some of the rich corn flavor will be lost in the water. If you grill the corn, some of that delicious corn flavor is masked by the charcoal/grill taste.  However, corn baked in the husk is so rich that you won’t need butter or salt to amp up the flavor.  It’s naturally fantastic!

Think I’m trying to sell you on something? I am. This recipe is too easy and wonderful to pass up. Even people who think they can’t cook can win this one! Give it a try. Celebrate the fourth with some fresh cooked corn. Enjoy your family. Don’t spend time working in the kitchen.  Life’s too short.




  • Ears of corn (as many as you like!)


  1. Preheat the oven to 350˚F.
  2. Place the corn in the oven, directly on the rack.
  3. Bake for 30 minutes. The corn should be slightly tender and the husks a golden crispy brown.


Notes and Tips!:

  • Worried about the fibers around the corn? Don’t be! When you first pull back the husk, grab a hold of the fibers and tug. They should be soft enough to come out, almost entirely in one pull. Eat up!
  • Fun trick for cookouts and kids! Pull back the husk and use it like a handle! Eat your corn while on the go or running around with your family. Nothing better than that!
  • If you like this recipe, check out these other scrumptious vegetables from ‘a rented kitchen’!

Spiced Black Bean, Corn, and Avocado Quesadillas

I had a friend yesterday ask me what my form of “chicken” was since I am a vegetarian- that one food that I can cook any way I like and eat all the time. I am not sure that I have any one food I depend on that much in my regular diet. I enjoy a great variety. I do cook tofu a good amount, and tofu can be prepared in numerous ways. (Check out my Teriyaki Tofu and Pineapple Bake recipe here!) However, if I were to be honest, the answer might be beans! I love beans! Beans are so healthy for you, high in protein and amino acids, and can be thrown in just about anything- taco salad, beans and rice, bean dip, the list goes on! This recipe is my favorite bean, corn, and avocado quesadilla recipe. It’s seriously delicious, and really filling! Cut your quesadilla up and serve it as an appetizer, or use it as the entrée for a meal as I usually do.  You can’t go wrong!



  • 15 oz. can of black beans
  • 1 can of sweet corn
  • ¼ cup sliced cilantro
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 Tablespoon olive oil
  • Mexican cheese blend
  • 1 avocado, sliced
  • Whole wheat tortillas
  • Salsa (for dipping)


  1. Empty the can of black beans and sweet corn into a small stovetop pot and heat until warm, 5-8 minutes. 
  2. Once warm, empty the beans and corn into a strainer, removing the excess liquid. Return the beans and corn to their pot and add the cilantro and spices. Mix well.
  3. Spread a thin layer of olive oil onto a frying pan, preheating it to medium/medium-high heat.
  4. Place one tortilla on the pan and sprinkle a thin layer of cheese. Top with a scoop of beans and corn- evenly distributed across the tortilla. 
  5. Arrange 3-6 thin slices of avocado across the beans and corn and top with another thin layer of cheese and a second tortilla.
  6. Once the first layer of cheese has melted and the bottom tortilla has slightly browned, flip the quesadilla and heat for a few more minutes. Be careful in the flipping process, it is easy for beans and corn to fall out!
  7. Once all the cheese is melted and the tortillas are lightly browned, remove the quesadilla from the heat and place on a cutting board.
  8. Using a pizza cutter, slice the quesadilla into wedges, and serve with salsa. Enjoy!


Notes and Tips!:

  • Yield: 2 full quesadillas (about 12- 16 wedges)
  • If you like this recipe, check out my Southwestern Eggrolls