Southwest Black Bean Stuffed Sweet Potatoes Food
SOUTHWEST STUFFED SWEET POTATOES
Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that'll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn't the only veggie in the mix-fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you're craving everyone's favorite handheld meal, and you can clean your crisper drawer out in the process. It's a guaranteed hit that "accidentally" skips the meat and dairy, so keep it around for when you're hosting folks with special diets (or when you want to try one yourself)!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
- Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
- Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Potato, Sodium 500 mg, Sugar 8 g, TransFat 0 g
SOUTHWEST BLACK BEAN STUFFED SWEET POTATOES
Look no further than these Southwest Black Bean Stuffed Sweet Potatoes for an easy, quick, and filling vegetarian dinner. Made in the Instant Pot, these potatoes are done in no time and stuffed with all of the flavorful toppings you can imagine.
Provided by Heather Cheney
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Place 1 cup of water in Instant Pot. Add trivet and sweet potatoes.
- Close lid, seal pressure valve, and cook on high for 15 minutes.
- Let pressure naturally release for 10 minutes, then quick release the remaining pressure.
- Carefully remove the sweet potatoes and slice in half. Scoop out a small amount of the sweet potato centers.
- Fill with black beans and corn. Top with cheese. Microwave for 1-2 minutes or until the cheese has melted.
- Garnish with preferred toppings.
Nutrition Facts : ServingSize 1 serving, Calories 388 kcal, Carbohydrate 64 g, Protein 15 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 323 mg, Fiber 11 g, Sugar 12 g
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STUFFED SWEET POTATOES WITH BLACK BEANS AND QUINOA
From wellplated.com
4.9/5 (8)Total Time 1 hr 5 minsCategory Main CourseCalories 401 per serving
- Bake the sweet potatoes: Place a rack in the center of your oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Scrub the sweet potatoes and pat dry. Prick the outsides all over with the tines of a fork. Place on the prepared baking sheet and bake until fork tender, about 45 minutes to 1 hour, depending on size. Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.
- Meanwhile, cook the quinoa according to package instructions. You should have about 1 cup cooked total. Set aside.
- While the sweet potatoes bake and the quinoa cooks, prepare the filling. Heat the olive oil in a large, deep nonstick skillet over medium. Add the onion, bell pepper, jalapeno, and salt. Cook until the vegetables soften and the onion begins to brown, about 8 minutes. Add the garlic, chili powder, smoked paprika, and cumin. Stir to coat the vegetables in the spices, then cook until the spices are fragrant, about 30 seconds. Stir in the black beans and quinoa. Remove from the heat. Stir in the Greek yogurt, lime juice, and 1/2 cup cheese. Taste and adjust the seasonings as desired.
- Once the baked sweet potatoes are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings. Place the sweet potatoes back on the baking sheet, then stuff with the quinoa–black bean mixture (you will have about 1/2 cup filling per potato). Sprinkle the remaining cheese over the top, then return the sweet potatoes to the oven. Cook until the filling is heated through and the cheese melts, about 5 minutes. Enjoy hot, sprinkled with toppings of choice.
BLACK BEAN STUFFED SWEET POTATOES - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 37Calories 387 per servingCategory Dinner
- Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
- Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
- When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
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