Description
Flavorful black bean stuffing combined with creamy, roasted sweet potatoes makes for a satisfying and easy weeknight meal. Customize with your favorite toppings for a dinner that truly sings!
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 2 (15-ounce) cans black beans, rinsed and drained
- 1/2 cup vegetable broth (or water)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Optional toppings: shredded cheddar or Cotija cheese, avocado (sliced or mashed), sour cream or Greek yogurt, salsa, hot sauce
Instructions
- Step 1: Prep Sweet Potatoes. Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and prick several times with a fork.
- Step 2: Roast Sweet Potatoes. Place sweet potatoes directly on an oven rack or baking sheet. Roast for 45-60 minutes, or until very tender when pierced with a fork.
- Step 3: Sauté Aromatics. While sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook 5-7 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Step 4: Combine Black Bean Filling. Add rinsed black beans, vegetable broth, cumin, chili powder, and smoked paprika to the skillet. Bring to a simmer, reduce heat to low, cover, and cook 5-10 minutes for flavors to meld. Season with salt and pepper, then stir in lime juice.
- Step 5: Stuff and Serve. Remove sweet potatoes from oven. Slice lengthwise, scoop out some flesh (if desired), and fluff with a fork. Spoon generous amounts of black bean filling into each potato. Garnish with fresh cilantro and your desired toppings. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 60 mins