Black bean chili stuffed sweet potatoes recipe

Black Bean Chili Stuffed Sweet Potatoes Recipe

by Magda

Outline of two people

2 servings

Clock

50 Minutes

calories
459g
carb
74g
fat
13g
protein
14g

tools

  • Baking tray
  • Deep skillet

Ingredients

  • 2 Sweet potatoes (medium)
  • 1 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 1 Red bell pepper, diced
  • ½ tsp Salt
  • ½ tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Ground coriander
  • 200g Canned black beans
  • 3/4 cup Crushed tomatoes
  • 1 tbsp Tomato paste
  • 2 tbsp Natural coconut yogurt
  • ½ Avocado, sliced
  • 2 Lime wedges
  • 1 tbsp Fresh coriander, chopped

Instructions

  • 1
    Preheat the oven to 400°F. Wash and scrub the sweet potatoes, make a few holes in the skin using a fork and place on a baking tray.
    ·
    Bake for about 45 minutes or until soft inside.
  • 2
    While potatoes are in the oven, prepare the chili. In a deep skillet, heat up olive oil, add onion and bell pepper and cook for 8-10 minutes.
  • 3
    Add minced garlic, salt, and spices and cook for one more minute, stirring frequently.
  • 4
    Add black beans, crushed tomatoes and tomato paste, mix well, put the lid on and let simmer for 10 minutes.
    ·
    Taste and adjust spices if necessary.
  • 5
    Cut baked sweet potatoes lengthwise to open them. Fill each sweet potato with chili, top with coconut yogurt, avocado slices and sprinkle fresh coriander on top.
    ·
    Serve with a drizzle of lime juice.
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