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Lilly’s Table

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

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

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

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

Mexican Black Bean Stuffed Sweet Potatoes

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

Baked Sweet Potatoes are stuffed with lightly spiced toppings to make a hearty, simple dish. The vegetables are roasted alongside whole sweet potatoes as the remaining toppings are easily put together. This hearty dish can be vegan by eliminating the creamy chipotle topping or using the full fat topping scrapped off of a can of coconut cream. This main dish can also be played up with your favorite Mexican toppings or just keep it simple.

Ingredients

  • 2 sweet potatos, large
  • 1 onion
  • 1 zucchini, or a favorite seasonal veg such as mushrooms or bell pepeprs
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 2 teaspoons coriander, ground
  • 2 teaspoons cumin, ground
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1½ cup black beans, canned or cooked and drained
  • ½ cup broth, or water
  • ¼ cup plain yogurt, or full fat coconut milk, optional
  • 1 teaspoon chipotle pepper, paste or powder, optional
  • ¼ cup pumpkin seeds

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400. Rinse and prick the sweet potato all over and place in the oven on a roasting pan for 20 minutes.

Meanwhile, chop the onions and zucchini in small chunks. Toss with the olive oil, generous pinch of salt and half of each of the spices: coriander, cumin, smoked paprika and chili powder. After the 20 minutes, spread out the vegetables on the roasting pan with the sweet potatoes and continue to bake everything for 30 more minutes.

In a small saucepan, stir the black beans with the broth or water, pinch of salt and the remaining spices. Simmer gently on low heat until the liquid is absorbed and the spices meld.

In a small bowl, whip together the yogurt (or thick cream that floats on the top of full-fat coconut milk for a vegan option) with the chipotle paste or powder.

Toast the pumpkin seeds in a skillet over medium heat until they start to crackle.

Once the vegetables are tender and slightly golden the dish is ready to assemble. Slice into the center of the sweet potato and push apart slightly like you might a baked potato. Sprinkle the inside with a pinch of salt and loosen the flesh a bit with your fork. Fill the inside with the black beans, top with the roasted vegetables, dollop on the chipotle cream and finish with the crackling pumpkin seeds. Of course, a sprinkle of cheese, a favorite salsa, chopped avocado or more vegetables will be welcome additions to this too.