Sweet Potatoes Stuffed with Black Beans


I have always thought that black beans and pumpkin go so well together so...why not sweet potatoes? I whipped up my Short-Cut Black Beans, baked a few sweet potatoes, and then combined the two. This is now my most favorite stuffed potatoes. The black beans complement the sweetness of the potato so well. And talk about a healthy stuffed potato! While I only topped mine with some chopped bell peppers and scallions feel free to add some sour cream or even diced avocado. This is the perfect meatless Monday meal. Give them a try and I bet you will love them too.


Ingredients for Sweet Potatoes Stuffed with Black Beans:


3 sweet potatoes, cleaned and dried

Short-Cut Black Beans, Click HERE for the recipe

garnish with scallions and chopped bell peppers


This recipe can be easily doubled. The black bean recipe will generously fill 6 sweet potatoes.


Time-Saving Tip: The beans can be made in advance and reheated. They tend to thicken a bit as the sit if so you might need to add a little water.


Let's see what we need.

Time to cook.


Preheat the oven to 400 degrees. Using a knife poke holes on all sides of each potato. Place potatoes on a parchment-lined cookie sheet.


Bake potatoes for about 45 minutes or until tender when pierced with a knife. Turn the potatoes over midway thru baking. Slice each one down the middle and squeeze open. Fill with the heated black beans and garnish.


They're ready! They look amazing and taste pretty amazing, too! This is a speedy, healthy, and yummy dinner for any night of the week. Just add a salad and you're good to go. It's also perfect for lunch the next day.


Enjoy!

2018 Cranberry Walk