Imagine a dish that combines the creamy sweetness of perfectly roasted sweet potatoes with the smoky, spicy kick of chipotle-seasoned black beans - a culinary adventure that will make your taste buds dance! These Black Bean Chipotle Stuffed Sweet Potatoes are not just a meal; they're a flavor explosion that brings the vibrant spirit of Mexican cuisine right to your dinner table. Whether you're a vegetarian looking for a protein-packed meal or simply someone who craves bold, satisfying flavors, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 can black beans, rinsed and drained
- 1 teaspoon chipotle powder
- 1/2 cup corn
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash sweet potatoes thoroughly and pat dry with paper towels.
- Using a fork, pierce each sweet potato several times to allow steam to escape during baking. Rub the potatoes with a light coating of olive oil and sprinkle with a pinch of salt.
- Place sweet potatoes directly on the middle oven rack and bake for 40-45 minutes, or until they are tender when pierced with a fork. The skin should be slightly crisp and the interior soft.
- While potatoes are baking, prepare the black bean filling. In a medium skillet, combine rinsed black beans, corn, chipotle powder, salt, and pepper. Warm the mixture over medium heat for 5-7 minutes, stirring occasionally.
- Once sweet potatoes are done, remove from oven and let cool for 2-3 minutes. Carefully slice each potato lengthwise, creating a pocket for the filling.
- Gently fluff the interior of each sweet potato with a fork, creating space for the bean mixture.
- Spoon the warm black bean and corn mixture into each sweet potato, distributing evenly.
- Top each stuffed sweet potato with diced avocado and freshly chopped cilantro.
- Serve immediately while warm, optionally adding a dollop of Greek yogurt or sour cream if desired.
Tips
- Choose sweet potatoes that are similar in size to ensure even cooking.
- Don't skip piercing the potatoes - this prevents them from potentially bursting in the oven.
- For extra crispy potato skin, rub with a little olive oil and sprinkle with salt before baking.
- Let the sweet potatoes rest for a few minutes after baking to make them easier to slice and handle.
- Adjust the chipotle powder to your heat preference - start with less and add more if you like it spicy.
- For added protein, consider topping with crumbled queso fresco or a dollop of Greek yogurt.
- Fresh cilantro is key - it adds a bright, fresh flavor that complements the smoky beans perfectly.
Nutrition Facts
Calories: 197kcal
Carbohydrates: 30g
Protein: 8g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
