Black Bean Stuffed Sweet Potatoes
Servings: 4
Ingredients
- 2 medium to large sweet potatoes
- 2 tablespoons olive oil
- 1 small white onion
- 4 garlic cloves
- 1 red bell pepper diced
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- 1 teaspoon kosher salt
- Zest of 1 lime
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 can black beans drained
Optional For Serving
- Guacamole or cubed avocado
- Shredded cheese (such as a smoked cheddar, or Monterrey jack)
- Toasted pumpkin seeds
- Pickled jalapeno
- Chopped cilantro
- Hot sauce
Instructions
- Preheat the oven to 350. Wash the sweet potatoes and scrub them if necessary, since you’ll be eating the skin. Poke a few holes in the potato with a sharp knife to allow the steam to escape while baking, and place on a baking sheet. Bake until soft and fully cooked, about an hour depending on the size of the sweet potato.
- While the potatoes are roasting, make your bean filling. Start by warming the oil in a medium saucepan. Saute the onion with a pinch of salt until softened, about 8-10 minutes. Add in the garlic, pepper, cumin, oregano, cinnamon, salt, allspice, and lime zest and cook for 1 minute, stirring. Add in the tomato paste and cook, stirring, for another minute, then pour in the chicken stock. Add the beans and bring to a low simmer. Taste for seasoning and add more salt if needed, and keep warm until the sweet potatoes are finished.
- To serve, Split the sweet potatoes in half lengthwise, and push the flesh around with the back side of a spoon to make room for the beans. Place in a shallow serving bowl and top with a scoop of black beans.Top as desired.