Spicy Southwestern Stuffed Sweet Potatoes

Indulge in these flavorful roasted sweet potatoes filled with a vibrant mix of black beans, chopped vegetables, and a hint of spice, straight from the heart of the American Southwest.

🛒 Ingredients

• 4 whole large sweet potatoes
• 1 can black beans, drained and rinsed
• 1 cup red bell pepper, diced
• 1/2 cup red onion, diced
• 1 cup tomato, diced
• 1 tsp cumin, ground
• 1/2 tsp chili powder
• 1/4 tsp paprika, smoked
• 1/4 tsp salt
• 1/8 tsp pepper, black
• 1/2 cup shredded cheese, Monterey Jack

👨‍🍳 Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Poke the sweet potatoes with a fork a few times and place them directly on the middle rack of the oven.

3. 3

   Roast the sweet potatoes for 45-50 minutes, or until they are soft when pierced with a fork.

4. 4

   While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

5. 5

   Add the diced red bell pepper, red onion, and diced tomato to the skillet and cook for 10 minutes, stirring occasionally.

6. 6

   Add the cumin, chili powder, smoked paprika, salt, and black pepper to the skillet and cook for 1 minute, stirring constantly.

7. 7

   Add the black beans to the skillet and stir to combine.

8. 8

   Once the sweet potatoes are done roasting, let them cool for 5 minutes.

9. 9

   Scoop the flesh of the sweet potatoes into a bowl and add the black bean and vegetable mixture.

10. 10

    Scoop the mixture back into the sweet potatoes and top with shredded cheese.

💡 Pro Tips

For an extra crispy top, broil the stuffed sweet potatoes for 2-3 minutes after adding the cheese. Be sure to let the sweet potatoes cool slightly before filling to avoid breaking them apart. For a spicier dish, add diced jalapeños or serrano peppers to the skillet with the vegetables.

📊 Nutrition per Serving