I might have dropped the Cinco de Mayo ball last week, but it’s better late than never right?!
Plus, I made this on Cinco de Mayo on Snapchat, so that’s something?
All jokes aside, these Mexican-flair sweet potato noodle buns are amazing and will hopefully have you obsessed with sweet potato noodle buns.
It’s been a while since I’ve shared a recipe using my sweet potato noodle buns. These pretty buns were inspired by the ramen noodle bun craze of 2013. Do you remember it?
But don’t worry, I’m bringing the buns back in cookbook #2 (coming out in August!) and have some really fun ways to enjoy them (think: avocado toast.)
For today’s recipe, we’re going all out: corn, tomatoes, black beans, barbecue sauce and of course: smoked mozzarella.
I had never actually tried smoked mozzarella before, and if you can’t find it smoked near you, just mix it with some smoked paprika or chili powder for a bit of a smoky flair. It’s pretty amazing stuff – and perfect for dishes like this! The smoky element makes it almost taste a bit meat-like, like it just came out of a smoker.
They may look a little daunting and they’re definitely not a 20 minute recipe, but they don’t take any fancy cooking skills and they come together easily. I promise. And if you do make these, make sure to use the #inspiralized hashtag on social media so I can see – and maybe regram some!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.