Vegetarian Black Bean Chili-Stuffed Sweet Potatoes

Ambitious Kitchen

Ready in: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Vegetarian
Gluten Free

Ingredients

  • 1-15 ounce cans of black beans (do not drain)
    Canned and Jarred
  • 1/4 teaspoon chipotle chili powder or cayenne pepper, if you like a kick
    Spices and Seasonings
  • ½ cup GO Veggie! Lactose Free Cheddar Shreds
    Cheese
  • 1 1/2 tablespoons chili powder
    Spices and Seasonings
  • 1/2 teaspoon cumin
    Spices and Seasonings
  • 2 garlic cloves, minced
    Produce
  • Cilantro, avocado and sour cream or greek yogurt for garnish
    Milk, Eggs, Other Dairy
  • 1 teaspoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1 teaspoon dried oregano
    Produce;Spices and Seasonings
  • 1 red bell pepper, diced
    Produce
  • salt and pepper to taste
    Spices and Seasonings
  • 4 medium sweet potatoes
    Produce
  • ¾ cup tomato sauce
    Pasta and Rice
  • 1 cup chopped yellow onion
    Produce

Steps

  • Preheat oven to 400 degrees F. Poke holes in sweet potatoes with a fork then place on foil-lined baking sheet. Roast potatoes in the oven for 40-50 minutes or until you can poke a fork or knife into the middle of the potato.
  • While the sweet potatoes are roasting, prepare the chili by heating oil over medium-high heat.
  • Add in onion, bell pepper and garlic; cook until onions softens about 6-8 minutes. Next mix in chili powder, oregano, cumin and chipotle chili powder or cayenne; stir for 1 minute.
  • Mix in beans and tomato sauce. Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sweet potatoes are done cooking and chili thickens. Taste and season again with salt and pepper or additional spices.
  • Once sweet potatoes are done, split them open.
  • Place about 1/3-1/2 cup of chili in each potato then sprinkle with 2 tablespoons of cheese. (You will most likely have extra chili leftover which you can serve on the side.) If youd like you can place them back in the oven for 5 minutes to help the cheese melt a bit. Sometimes I stir the cheese in with the black beans before I stuff the sweet potatoes - this ensures that the cheese gets ooey-gooey. Top potatoes with cilantro, avocado and greek yogurt or sour cream, if desired.
  • Serves 4.

Nutrition

  • Calories: 434.18  cal  (21.71%)
  • Fat: 7.34  g  (11.29%)
  • Saturated Fat: 3.52  g  (22.03%)
  • Carbohydrates: 64.54  g  (21.51%)
  • Sugar: 21.17  g  (23.52%)
  • Cholesterol: 24.83  mg  (8.28%)
  • Sodium: 798.58  mg  (34.72%)
  • Protein: 29.82  g  (59.63%)
  • Vitamin A: 34296.95  IU  (685.94%)
  • Vitamin C: 50.4  mg  (61.09%)
  • Vitamin B2: 0.86  mg  (50.36%)
  • Phosphorus: 501.12  mg  (50.11%)
  • Vitamin B6: 0.88  mg  (44.13%)
  • Manganese: 0.87  mg  (43.27%)
  • Calcium: 432.62  mg  (43.26%)
  • Fiber: 10.61  g  (42.44%)
  • Potassium: 1430.37  mg  (40.87%)
  • Selenium: 24.01  µg  (34.29%)
  • Vitamin B5: 2.87  mg  (28.67%)
  • Vitamin B12: 1.62  µg  (26.95%)
  • Magnesium: 107.16  mg  (26.79%)
  • Copper: 0.51  mg  (25.4%)
  • Vitamin E: 3.2  mg  (21.36%)
  • Vitamin B1: 0.29  mg  (19.66%)
  • Folate: 74.29  µg  (18.57%)
  • Iron: 3.34  mg  (18.56%)
  • Zinc: 2.61  mg  (17.37%)
  • Vitamin B3: 2.92  mg  (14.6%)
  • Vitamin K: 14.79  µg  (14.08%)

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