Black Bean Chili Stuffed Sweet Potatoes

283

Black Bean Chili Stuffed Sweet Potatoes

Servings 4
Cook Time 1 hour

Ingredients

  • 4 Sweet Potato (medium size)
  • 1 tbsp Vegetable Broth
  • 1 Yellow Onion (chopped)
  • 1 Yellow Bell Pepper (chopped)
  • 2 Garlic (clove, minced)
  • 1 ½ tbsps Chili Powder
  • 1 tsp Oregano
  • ½ tsp Cumin
  • 1 ¾ cups Black Beans (cooked, drained, rinsed)
  • ¾ cup Tomato Sauce
  • cup Water
  • ¼ cup Cilantro (chopped)

Instructions

  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Poke a few fork holes in the sweet potatoes and place on the baking sheet. Bake for 45 to 50 minutes until cooked through.
  • While the potatoes cook, in a medium-sized pot over medium heat, add the vegetable broth. Add the onion and bell pepper and sauté for 5 to 7 minutes, or until cooked through. Add the garlic and cook for 1 minute more. Then add the chili powder, oregano and cumin. Stir to combine. Reduce the heat to low, and add the black beans, tomato sauce and water and cook for 6 to 8 minutes.
  • Remove the sweet potatoes from the oven. Slice each one down the centre and stuff with the black bean chili. Top with cilantro. Serve and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days.
Additional Toppings: Top with avocado, cheese, sour cream or yogurt.
Nutrition:
Fat   1g
Saturated   0g
Trans   0g
Polyunsaturated   1g
Monounsaturated   0g
Carbs   54g
Fiber   14g
Sugar   10g
Protein   11g
Cholesterol   0mg
Sodium   177mg
Potassium   1059mg
Vitamin A   19713IU
Vitamin C   92mg
Calcium   103mg
Iron   5mg
Vitamin D   0IU
Vitamin E   3mg
Vitamin K   14μg
Thiamine   0.3mg
Riboflavin   0.2mg
Niacin   2mg
Vitamin B6   0.5mg
Folate   145μg
Vitamin B12   0μg
Phosphorous   204mg
Magnesium   105mg
Zinc   2mg
Selenium   3μg
Calories: 259kcal
Keyword: Vegetable
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