Recipes

Ancho Black Bean Stuffed Sweet Potatoes

2 Ancho Black Bean Stuffed Sweet Potatoes
  • Easy
  • 20 Minutes Prep + 75 Minutes Bake Time
  • Serves 4

Nutrition Per Serving

  • Calories: 249
  • Fat: 1.4g (Saturated Fat: 0.1g)
  • Carbohydrates: 54.5g
  • Fiber: 11.9g
  • Sugar: 21.4g
  • Protein: 8.9g
  • Sodium: 139mg

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Ingredients

  • 4 medium sweet potatoes
  • 1 ¾ cup cooked black beans or one 15 ounce can, drained
  • 1 cup diced onion (about ½ of a medium onion)
  • 2 tsp minced garlic (about 2 peeled cloves)
  • 1 poblano pepper, seeded and finely diced
  • 1 red bell pepper, seeded and finely diced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp regular chili powder
  • ½ Tbsp ancho chili powder
  • ½ tsp ground black pepper
  • ½ tsp cinnamon (optional)
  • ½ tsp ground coriander
  • ½ tsp dried oregano leaves
  • 1 tsp apple cider vinegar
  • 6 ounces of tomato paste
  • 4 medjool dates, pitted and finely diced
  • ½ cup chopped cilantro
  • ½ cup sliced green onions
  • Optional: avocado or avocado cilantro crema (see Notes for recipe)

Directions

  1. PREPARE THE SWEET POTATOES:
    • Preheat the oven to 425° F. Line a baking sheet with parchment paper.
    • Use the tip of a knife to pierce each sweet potato several times to create holes for the steam to escape.
    • Place the potatoes on prepared sheet and bake for 45-50 minutes, or until tender. Set aside and allow potatoes to cool for 20 minutes before slicing them in half lengthwise. Hollow out about ½ of the sweet potato flesh from each half, leaving a ¼ inch rim. Save the sweet potato flesh for another dish.
    • While the sweet potatoes are cooling, make the filling.
  2. MAKE THE BLACK BEANS:
    • In a large sauté pan, add 2 Tbsp olive oil and heat over medium-high heat. Sauté the onions, poblano chile and red pepper on medium-high until the onion mixture softens (about 4-5 minutes). Add the garlic and sauté for additional 30 seconds, being careful not to burn it. Add the tomato paste and ¼ cup water or vegetable stock.
    • Add the black beans, spices, apple cider vinegar and combine just until heated. Fold in the dates. Simmer for 15 minutes.
  3. ASSEMBLE SWEET POTATO SKINS"
    • Lower the oven to 350° F.
    • Divide the black bean chili into each of the halved sweet potato skins. Place the eight halves back onto the parchment-lined baking sheet.
    • Place the baking pan back into oven for 15 minutes.
    • Remove the baking sheet with the sweet potatoes from oven.
    • Garnish with chopped cilantro, green onions and optional avocado or avocado cilantro crema (See Notes for recipe).