Vegetarian Black Bean Chili-Stuffed Sweet Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 15 ounce cans Black beans
  • 1 Cilantro
  • 2 Garlic cloves
  • 1 tsp Oregano, dried
  • 1 Red bell pepper
  • 4 Sweet potatoes, medium
  • 1 cup Yellow onion

• Condiments

  • 3/4 cup Tomato sauce

• Baking & Spices

  • 1 1/2 tbsp Chili powder
  • 1/4 tsp Chipotle chili powder or cayenne pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Go veggie! lactose free cheddar shreds

Found on ambitiouskitchen.com

Description

Ingredients

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

Directions

• 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 you’d 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