Mexican Quinoa Stuffed Sweet Potatoes

Ingredients

• 6 (6–8 oz. each) medium sweet potatoes
• 1 tbsp. olive oil
• 1 onion, chopped
• 2 tsp. minced garlic
• 1 (14.5 oz.) can no salt added Rotel
• 1 1/2 cups low sodium vegetable broth
• 3/4 cup dry quinoa, rinsed and drained
• 1 1/2 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/4 tsp. ground black pepper
• 1 1/2 cups frozen corn
• 1 (15 oz.) can low sodium black beans, rinsed and drained
• 1/4 cup chopped cilantro, plus additional for serving
• 2 tbsp. lime juice, plus lime wedges for serving
• 6 oz. shredded Mexican cheese
• optional toppings (see recipe notes)
• Chipotle Creama, to serve (see recipe notes)