Weeknight dinners have never been so easy. Cook sweet potatoes a day or two in advance and reap the benefits all week long with tasty and fun stuffed sweets.
For best results, make sure to use a high quality extra virgin olive oil. We love Colavita!
Black Bean Chili Stuffed Sweet Potatoes
Servings
4 Servings
Ingredients
- 4 large sweet potatoes scrubbed
- Extra virgin olive oil
- 1 large red onion sliced
- 2 roasted red peppers jarred product is great here, sliced
- 4 garlic cloves minced
- 3 teaspoons chile powder
- 2 tablespoons tomato paste
- 1 15-ounce can tomato puree
- 1 15-ounce can black beans, drained and rinsed
- Garnish: sliced scallions sour cream, grated cheese
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place potatoes on prepared baking sheet and cook at 350°F for 45 minutes to 1 hour or until a fork can easily pierce potatoes.
- While potatoes are cooking, sauté onion in a large sauté pan, lightly coated with evoo, over medium-high heat until caramelized and brown. Add red peppers and garlic and reduce the heat to medium.
- Add chile powder, tomato paste, tomato puree, and black beans. Simmer the mixture.
- Slice potatoes in half lengthwise and scoop out flesh, leaving a quarter-inch thick wall so that the potato can support the filling without breaking.
- Add scooped potato flesh to chile mixture and combine. It is ok if there are chunks of potato. Adjust seasoning with salt and pepper.
- Divide chile between potato halves.
- Before serving, pop stuffed potatoes back into the oven and heat until bubbly.
- Garnish with scallions, sour cream, and grated cheese.
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