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Lilly’s Table

 
 
Mexican Black Bean Stuffed Sweet Potatoes
© Lillys-Table.com Photo of Roasted Salsa
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Roasted Salsa

from Mexican Black Bean Stuffed Sweet Potatoes with Roasted Salsa, the Week of September 30, 2012.
View the next recipe for this meal.

This is just lovely as an enchilada sauce or on top of burritos. It is also perfect for the end of the tomato season when you harvest all of the tomatoes ready or not to keep them from getting hit by the frost. Same with the peppers, any color will do and sometimes at the end of the season a handful of green peppers remain.

Ingredients

  • 1 bell pepper, large or 2-3 small
  • 1 poblano peppers, or an anaheim pepper
  • 2 cups tomato, diced
  • 1 onion, finely minced
  • 1 teaspoon olive oil
  • ¼ teaspoon salt, or more to taste
  • 1 teaspoon cumin, ground
  • ¼ cup cilantro, fresh, optional

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375.

Roast the bell peppers and poblanos under your broiler or over a gas burner flame. Rotate periodically until they are blackened all over. Place the darkened peppers in a container with a lid. This will allow the peppers to continue to steam off the black skin.

Toss the tomatoes and onions on a baking sheet with the olive oil and salt. When the oven is ready, roast for 25-35 minutes until they are softened and caramelizing slightly. Add a splash of water if they appear to dry out.

Peel the peppers and finely dice. Toss them with the tomatoes, cumin, and cilantro (if using).

Add more salt to taste if desired.