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Are you a sweet eater? I yam! Yes, yes, I know. Sweet potatoes and yams are not the same thing, but it made a fun pun! Kidding aside, there is a lot to love about sweet potatoes. They are a valuable source of vitamins A, B and C, and have a natural sweetness and vibrant color that makes them irresistible. Black Bean Stuffed Sweet Potatoes are sweet & savory and can be eaten for any meal. Delicious topped with eggs, served as an entrée or as a side dish paired with chicken, beef, pork or tofu. Missing a few ingredients? This recipe is really flexible, you can sub in any of your favorite veggies and toppings, the baked sweet potato is the real highlight!

Ingredients:

  • 2 sweet potatoes
  • 1 15 oz. can black beans (drained and rinsed)
  • 1 small onion, chopped

  • 1 bell pepper, chopped

  • 5 ounces kale, chopped

  • 1 Tbsp oil
  • 1 Tbsp taco seasoning
  • optional: top with salsa, sour cream and avocado

Steps:

  • Preheat oven to 375°F.  Scrub sweet potatoes, rinse and dry. Pierce potatoes with a fork several times and bake for about 30-40 minutes or until tender.

  • While sweets are baking, wash and prep remaining vegetables. Heat skillet over medium high heat and sauté onions until soft, about 3 minutes; add peppers, kale and 2 Tbsp of water, reduce heat to medium, cover skillet and cook for 5 minutes until kale and peppers soften. Add in black beans and taco seasoning and cook for 5 minutes until heated through. Taste and adjust seasoning. Remove from heat.

  • Remove potatoes from oven, cut them in half, use a fork to fluff up each side.

  • Top with black bean mixture and add on any of the optional toppings! Serve immediately.

Recipe adapted from “EatingBirdFood.com”

Published On: January 7, 2022