Black Bean Chipotle Stuffed Sweet Potatoes
Baked sweet potatoes stuffed with chipotle flavored black beans are a healthy, delicious and easy meal that’s vegan, gluten-free and grain-free!
I feel like it’s a crime to post anything but Thanksgiving recipes right now but we all still have to cook dinner every night, right?
Unless you’re eating out every night which I’m hoping is not the case. That’s one of the main reasons I write this blog, to help inspire you to cook!
We eat dinner out one or occasionally two nights per week but every other meal is made at home. I’m a firm believer that cooking in your own kitchen with lots of vegetables and whole foods is one of the best ways to support good health.
I don’t mean that to sound preachy. I wish I could grant everyone an extra hour in their day to prepare a home cooked meal. I think Americans are so busy working that sometimes there just isn’t enough time to devote to the kitchen. If I were President, that would all change. My campaign slogan would be: less work and more cooking!
For some reason I don’t think I’d be winning that many votes.
Anyways, enough political talk, let’s get to the recipe. You might think that this looks complicated but I promise it’s not. We start with baking the sweet potatoes for 30-45 minutes at 400°F. I like to poke a few holes in them to help them cook faster and then place them directly on the rack for crispy edges. Just make sure if you do it that way that you place foil or parchment paper on the rack below to catch any spillage!
While those are baking, you make the filling by cooking the onion and peppers together with a little cumin and chili powder.
Then you stir in the rinsed black beans with diced tomatoes and a chipotle pepper in adobo sauce (they add so much flavor), and let that cook for about 15 minutes.
Once your potatoes are done, you slice them open, mash the center, and stuff them full of black bean chipotle goodness.
Then you top it off with a little green onion, cilantro, plain Greek yogurt (or cashew sour cream for vegans), and maybe some shredded cheese for an all around mind-blowing delicious and healthy meal!
4 medium/large-size sweet potatoes
1 tablespoon extra virgin olive oil
1 yellow onion, diced
1 green bell pepper, cored and diced
2 jalapenos, cored and diced
1/4 teaspoon salt & pepper
2 teaspoons ground cumin
1 teaspoon chili powder*
1 chipotle pepper in adobo sauce + 2 tablespoons adobo sauce from the can**
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with green chilies
optional toppings: cilantro, Greek yogurt or cashew sour cream, shredded cheese, diced green onions
- Preheat the oven to 425°F then scrub the sweet potatoes and cut off any bad spots. Insert the knife into the center of each potato 3-4 times then place them directly on the rack of the oven. Place a layer of foil or parchment paper on the rack beneath them to catch any of the juices as they cook. Bake for 30-45 minutes (time will vary depending on their size), until soft.
- Meanwhile, prepare the filling by warming the olive oil in a large pot over medium heat. Add the onion and the peppers (bell pepper & jalapeno), sprinkle with salt & pepper and cook for about 3 minutes. Then add the cumin and the chili powder and cook for another 2 minutes while continuing to stir.
- Next pour in the diced tomatoes, the adobo sauce with the chipotle pepper and the black beans. Stir everything together and cook over a low boil for 15-20 minutes.
- Once the potatoes are done, remove them from the oven with oven mitts and transfer them to individual plates. Carefully slice them open down the center and then use a fork to lightly mash the inside. Spoon the black bean filling inside until each one is stuffed full then top with green onion, cilantro, and other desired toppings. Serve warm and enjoy!
*The chili powder I use (Simply Organic brand) is not spicy. Make sure you are using a mild chili powder or you will need to reduce the amount.
**Adobo peppers are very spicy. If you would prefer a mild level of spice, I recommend adding one to two tablespoons of the sauce and leaving out the pepper.
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Black beans and sweet potatoes just jive so well together, and I’m picking up on this chipotle idea you’re putting down! I’ve been all about stuffing sweet potatoes with apples and such, but am digging the savory thing pretty hard right now. You bringing it, girl…you bringing it hard! ;)
I want them all! I can never say no to sweet potatoes! :)
Less work more cooking–I can get on board with that!! Basically, you should be president. I love love stuffed sweet potatoes and your version sounds delicious.
I’d vote for you! I’d even join your campaign. Less working, more cooking here we come!
Sarah for president! I’d vote for that. These look incredible. I love sweet potatoes and this looks like a perfect weeknight meal. Now if only I had an extra hour to go grocery shopping…
Swooning!! I so love roasted sweet potatoes, they get even sweeter roasted like this!! I have a bowl full of black beans made in a similar way in the fridge from when i made plantains last night. I think I’ll pop a sweet potato or two in the oven and have this for lunch! Thanks for sharing!
Oh, I love the sound of that plantain dish, yum!
I feel bad for people who don’t enjoy sweet potatoes- they are totally missing out! Thanks for the awesome recipe!!
YUM!! This looks amazing! What a great recipe! I love love LOVE using a baked sweet potato as a jacket potato!! I’ve been doing that lately and stuffing it with dairy free homemade chicken salad, but I love this as a meatless dish!! Thanks so much for the recipe!
These look amazing! I love the black beans in here and all the other sweet potato recipes you shared :)
These look so delicious and simple! Stuffed sweet potatoes are one of my go-to dinners. So easy, perfect for a college student!
Could you be any more preachy? Geeze.
I’m just kidding- I completely agree, and yes. Goodbye work. cook forever.
Please put one in the freezer, along with the other recipes for me to consume in T minus 1 month.
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Sarah for president! Less work and more cooking – I love your slogan! Perhaps we could also subsidize small family farms and stop giving to big GMO agriculture! What do ya say? Americans work way too much. I say more cooking and vacation!! I too often forget about the flavorful and demure sweet potato. This recipe, Sarah is just delicious. So much flavor and nutrition packed into a tidy jacket! Love the jalapeño and bell in there too. Delicious! I’ve gotta give this a go!
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I probably eat out once a week (maybe), and I save so much money! I spend about $50 a week on groceries; just think if I was eating lunch out every day, that’s already about $70! No thank you. Stuffed sweet potatoes are my go-to dinner when I want something comforting and filling but don’t feel like cooking!
Having just recently discovered my love of savoury stuffed sweet potatoes, I’m all sorts of smitten with these. And you’d definitely have my vote if you ever decided to run for office! ;) I also love that you posted a non-Thanksgiving recipe, because we had ours last month, and all the Thanksgiving talk is making me super jealous! And hungry…
I made this last night and followed the recipe with the exception of leaving in a few ribs and seeds from the jalapeño. It was absolutely delicious! I brought it to work today and everyone who tried it loved it. I was wondering if you any nutritional information on this recipe? I am so glad I found this recipe, thank you!
I’m so happy to hear it was a hit, Donna! Thanks for letting me know!
The nutrition facts are listed in the post directly below the recipe. They’re for one stuffed potato, assuming you make 4 large ones (using all of the filling between them). I hope that helps!
haha I like your campaign! I so agree with you – I have been trying to convince my mom that she needs to cook more at home (well, actually cook with real food, not the stuff she uses) to help health wise. Lack of time is always her answer! But anyway, these potatoes look absolutely fantastic! Happy happy weekend friend!!
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I made these last night and they are fabulous! I used cashew cream and I did take a little liberty and added feta. Feta and goat cheese go on everything I think…..
Have a wonderful Thanksgiving.
I love the addition of feta! I’ll have to try that. It sounds delicious!
I hope you have a wonderful Thanksgiving too, Nancy! :)
I would vote for your slogan! I totally agree, and it’s so sad that people are too busy to cook at home more. It’s no crime to post a delicious dinner recipe, either! This is right up my alley and I’d be happy with it any day of the week!
I made this recipe tonight for some friends. My god was it spicy! Almost unbearable. We used all of the sour cream we had in the house to get it down. I followed it perfectly and saw that no else reported a ridiculous heat. Not sure what happened :(
Oh no! I’m sorry to hear that it was too spicy for you, Kristen. It might have been the brand of adobo peppers you used. Maybe they are spicier than the ones I have pictured?
I’m not sure, but next time I would just use the adobo sauce and leave out the pepper. That will give it more of a mild spice!
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