Looking for a hearty, nutritious, and delicious meal that’s easy to prepare? Look no further than Black Bean Stuffed Sweet Potatoes. This recipe combines the natural sweetness of baked sweet potatoes with a savory, spiced black bean filling. Perfect for a weeknight dinner or a meal prep option, this dish is not only packed with flavor but also loaded with nutrients.
Ingredients:
4 medium sweet potatoes
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon chili powder
Salt and pepper, to taste
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese (optional)
Fresh cilantro, chopped, for garnish
Sour cream or Greek yogurt, for serving (optional)
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Bake Sweet Potatoes:
Pierce each sweet potato several times with a fork. Place them on a baking sheet lined with foil or parchment paper. Bake for 45-60 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Prepare the Filling:
While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and diced red bell pepper, cooking for another 3-4 minutes until the bell pepper is tender.
Season and Add Black Beans:
Stir in ground cumin, chili powder, paprika, salt, and pepper to the skillet, cooking for 1 minute until fragrant. Add drained and rinsed black beans to the skillet, stirring to combine. Cook for an additional 2-3 minutes until heated through.
Assemble Stuffed Sweet Potatoes:
Once the sweet potatoes are baked and cool enough to handle, slice each one open lengthwise. Fluff the insides with a fork and spoon the black bean mixture into each sweet potato.
Add Cheese (Optional) and Bake:
If desired, sprinkle shredded cheddar cheese over the stuffed sweet potatoes. Return the stuffed sweet potatoes to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and garnish with chopped fresh cilantro. Serve hot with a dollop of sour cream or Greek yogurt if desired.
Serving Tips:
Garnish Creatively: Enhance the presentation and flavor by garnishing with fresh cilantro, sliced green onions, or diced avocado. A drizzle of hot sauce can add an extra kick.
Accompaniments: Serve these stuffed sweet potatoes with a simple side salad, steamed vegetables, or a fresh salsa to round out the meal.
Toppings Variety: Offer a variety of toppings such as crumbled feta, diced tomatoes, or even a sprinkle of toasted nuts for added texture and flavor.
Balance the Meal: Pair with a light soup or a side of quinoa for a more balanced and satisfying meal.
Storage Tips:
Refrigeration: Allow the stuffed sweet potatoes to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 3-4 days.
Freezing: For longer storage, wrap each stuffed sweet potato individually in aluminum foil and place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating: Preheat your oven to 350°F (175°C). Unwrap the stuffed sweet potatoes, place them on a baking sheet, and cover with foil. Bake for 20-25 minutes or until heated through.
Prevent Sogginess: To maintain the texture of the sweet potatoes, avoid over-stuffing them when preparing. Additionally, when reheating, remove any excess liquid that may have accumulated.
Labeling: When freezing, label the packages with the date and contents to ensure you use them within the recommended time frame.
Related Recipes:
FAQs:
Can I make Black Bean Stuffed Sweet Potatoes ahead of time?
Yes, you can! Prepare the black bean filling and bake the sweet potatoes in advance. Store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the sweet potatoes, stuff them with the filling, and bake for a few minutes until heated through.
Are Black Bean Stuffed Sweet Potatoes suitable for a vegan diet?
Absolutely! This recipe is naturally vegan if you omit the optional cheddar cheese or use a plant-based cheese alternative. The combination of black beans and sweet potatoes provides a nutritious, plant-based meal that’s both satisfying and flavorful.
Can I freeze Black Bean Stuffed Sweet Potatoes?
Yes, you can freeze them! Allow the stuffed sweet potatoes to cool completely, then wrap each one individually in aluminum foil and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, thaw them in the refrigerator overnight and then warm them in the oven at 350°F (175°C) for about 20-25 minutes.
What can I use as a topping for Black Bean Stuffed Sweet Potatoes if I don’t like sour cream?
There are plenty of delicious alternatives! You can top your stuffed sweet potatoes with Greek yogurt, avocado slices, salsa, guacamole, or a drizzle of hot sauce. For added crunch and flavor, try sprinkling on some crushed tortilla chips, pumpkin seeds, or toasted nuts.
Conclusion:
Black Bean Stuffed Sweet Potatoes are a perfect blend of health and taste. Easy to prepare and delightful to eat, this recipe is sure to become a favorite in your meal rotation. Try it out today and enjoy the satisfying flavors of this nutritious dish!
📖 Recipe:
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Black Bean Stuffed Sweet Potatoes
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Discover a delicious and nutritious recipe for Black Bean Stuffed Sweet Potatoes. Perfectly baked sweet potatoes are filled with a savory black bean mixture, making for a hearty and healthy meal. This dish is easy to prepare and can be customized with various toppings. Ideal for a vegetarian or vegan diet.
Ingredients
4 medium sweet potatoes
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper, to taste
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese (optional)
Fresh cilantro, chopped, for garnish
Sour cream or Greek yogurt, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Bake Sweet Potatoes: Pierce each sweet potato several times with a fork. Place them on a baking sheet lined with foil or parchment paper. Bake for 45-60 minutes, or until tender.
- Prepare the Filling: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and diced red bell pepper, cooking for another 3-4 minutes until tender.
- Season and Add Black Beans: Stir in ground cumin, chili powder, paprika, salt, and pepper to the skillet, cooking for 1 minute until fragrant. Add drained and rinsed black beans to the skillet, stirring to combine. Cook for an additional 2-3 minutes until heated through.
- Assemble Stuffed Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, slice each one open lengthwise. Fluff the insides with a fork and spoon the black bean mixture into each sweet potato.
- Add Cheese (Optional) and Bake: If desired, sprinkle shredded cheddar cheese over the stuffed sweet potatoes. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with chopped fresh cilantro. Serve hot with a dollop of sour cream or Greek yogurt if desired.
Notes
For a vegan version, omit the cheese or use a plant-based cheese alternative.
Customize with additional toppings like avocado, salsa, or hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
