menu

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 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

Instructions

  1. 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.
     
  2. 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.
     
  3. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook, uncovered, for 8-10 minutes, stirring occasionally, until hot.
     
  4. Split potatoes and mash slightly. Top each potato with chili mixture. Top with sour cream (if desired) and cilantro.

close

Main Menu

Categories