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.
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