Vegan Mexican Potato Skins

I grew up in Texas, and one of my favorite things to eat were potato skins! Of course, mine were made with white potatos ,and were dripping with greesy cheddar cheese and slattered with real sour cream. I have not had them in yeeeears so decided I would try to make a healthier version.

Gone were the white potatos...in were sweet potatos!
Gone was the sour cream... in was the Tofutti "sour cream"!
Gone was the greesy cheddar... in was the Daiya "cheddar chesse"

The Daiya cheese tasted just as cheesy and the Tofutti "sour cream" tasted just as sour and creamy as the real thing! And, who doesn't love sweet potatoes. I thinly sliced the sweet potatos skins off and grilled them in the oven with a drizzle of olive oil and sea salt. And, then melted Daiya "cheddar cheese" on top. After I took them out of the oven, I topped the skins with refried black beans from Amy's, Tofutti "sour cream" and delicious tomato picante sauce.

This picture does not do them justice- they were to die for!  Not only was this such a quick and easy meal to prepare but it is nutritious and packed wtih protein, fiber, iron and calcium!