Name: Southwest Sweet Potatoes with Black Bean Chili
Prep time: 5 min
Cook time: 1 h 10 min
Ingredients: 4 medium sweet potatoes; 2 tablespoon vegetable oil; 1 small green pepper, chopped; 15 ounce can black beans, undrained; 14 1/2 ounce can Mexican-style stewed tomatoes, undrained; 1/4 cup fat-free sour cream (optional); 1 tablespoon fresh cilantro, chopped; chili spices

Southwest Sweet Potatoes with Black Bean Chili

The ultimate cheap and easy dish! This is a vegetarian dream packed with protein and fresh ingredients.

Notes

If you follow a gluten-free diet, double-check that the sour cream you use is gluten-free.

For more gluten-free recipes, check out the 25 Top-Notch Gluten Free Recipes collection.

Preparation Time5 min

Cooking Time1 hr 10 min

Cooking MethodMicrowave

Ingredients

4 medium sweet potatoes
2 tablespoons vegetable oil
1 small green pepper, chopped
15 ounces can black beans, undrained
14 1/2 ounces can Mexican-style stewed tomatoes, undrained
1/4 cup fat-free sour cream (optional)
1 tablespoon fresh cilantro, chopped
chili spices

Instructions

Heat oven to 350 degrees F. Pierce potatoes with a fork to allow steam to escape. Bake for 50-60 minutes. Alternatively, microwave potatoes uncovered on high for 8-10 minutes.
While potatoes are baking, heat oil in a 12-inch skillet over medium-high heat. Cook bell pepper in oil 3-5 minutes, stirring frequently.
Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook, uncovered, for 8-10 minutes, stirring occasionally, until hot.
Split potatoes and mash slightly. Top each potato with chili mixture. Top with sour cream (if desired) and cilantro.