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.