Cooked - Stuffed Sweet Potatoes With Saucy Black Beans - New Recipe

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Home Pricing Community My Recipes

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Stuffed Sweet Potatoes With Saucy Black Beans

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4.0

4 medium sweet potatoes (scrubbed and pierced with a fork)

1 Tablespoon extra virgin olive oil

¼ cup white onion (finely diced)

½ teaspoon chili powder

½ teaspoon ground cumin

1 chipotle pepper in adobo sauce (finely minced - use less if you are sensitive to heat)

1 teaspoon salt

1 15-ounce can black beans (reserve some of the liquid!)

2 Tablespoons black bean liquid

2 Tablespoons lemon juice (from half a lemon)

1 large avocado (diced)

1 pint cherry tomatoes (sliced in half)

6 ounces Cotija or cheddar cheese (crumbled)

Chopped cilantro to taste

Sour cream

Preheat the oven to 215°C/425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
Use a fork to poke holes into the sweet potatoes, and set them on the baking sheet.
Bake for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork.
Heat the oil in a large heavy-bottomed skillet (I use cast iron) over medium heat.
Add the diced onion, and sauté, stirring frequently, until the onion has softened and is starting to brown.
Add the chili powder, ground cumin, minced chipotle pepper, and salt. Sauté for 1-2 minutes to combine the flavors.
Add the beans, along with a tablespoon or two of their liquid. Simmer, stirring frequently, for about 5 minutes.
Add lemon juice, stir, and taste the beans. At this point, adjust the seasonings as needed. Remove the beans from the heat to cool slightly.
Split the potatoes down the middle and place on a plate.
Add a big scoop of black beans, then top with sour cream, tomatoes, avocado, cheese, and cilantro. Add a squeeze of lime juice over the top if you like.

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