Black Bean Chili Stuffed Sweet Potatoes
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
- ⅓ 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:
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 |
