Vegan Black Bean Stuffed Sweet Potatoes

Whoever said sweet potatoes were an exclusive fall food? To me, they are a year long, essential! Here’s a Mexican-influenced recipe to add to your sweet potato dish rotation. It’s super easy, filling, healthy and most importantly, delicious!

Prep Time: 5 min

Cook Time: 75 min

Total Time: 80 min

Yields: 4 servings

Ingredients

4 sweet potatoes

1 tbsp olive oil

1 medium onion

½ red pepper

½ orange pepper

½ yellow pepper

1 cup cooked black beans

½ cup corn

1 peeled & chopped carrot

1 tbsp paprika

1 tbsp coriander

½ tbsp cumin

½ tbsp garlic powder

1 tsp chili pepper

salt & pepper to taste

Optional: vegan cheese, vegan sour cream and/or parsley for garnish

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Use a fork to poke holes throughout the sweet potatoes and then place onto lightly greased pan for 55-60 minutes, or until a fork can easily be inserted into the potato.

2. While sweet potatoes are in the oven, begin prepping the vegetables and cooking the filling. Heat oil in medium pan. Cook onions until translucent, then add peppers and carrots until soft. Next, add black beans, corn and spices. Cook for an additional 5-10 minutes. Set aside until sweet potatoes are cooked.

3. Once sweet potatoes are ready, remove from oven and let cool for a few minutes. Once cool enough to touch, cut each one in half long-wise, then remove the sweet potato from its skin and add it to the filling mixture. Next, take the complete filling and stuff back inside the sweet potatoes.

4. If you are adding vegan cheese, sprinkle on top of stuffed sweet potatoes and then place back in oven for an additional 5-10 minutes, or until cheese is melted. Top with vegan sour cream and/or parsley if desired.