Plant-Based
HOW TO MAKE SIMPLE BLACK BEAN STUFFED SWEET POTATOES
BLACK BEAN STUFFED SWEET POTATOES ARE A SPICY, SAVORY MEAL. EASY TO MAKE AND PLANT-BASED, THIS DISH IS A HIT FOR VEGETARIANS OR MEAT EATERS!
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
BLACK BEAN STUFFED SWEET POTATOES ARE SPICY AND SAVORY
When I first ventured down the road of plant-based eating, I realized that many vegetarian recipes call for lots of spices. I am a huge fan of spicy foods, and was pleasantly surprised when I stumbled upon this simple recipe for black bean stuffed sweet potatoes.
This recipe was inspired by Brita’s Black Bean Stuffed Sweet Potatoes. You can see the original recipe over on Brita’s beautiful blog, called Food with Feeling.
HEALTHY, HAPPY NEW YEAR COLLABORATION
This post is written in collaboration with two of my blogging friends! Alexa is from The Duvall Homestead and Michelle is from Barefoot In The Pines. Both of these ladies are extremely talented, especially in the kitchen. Be sure to read through to the end of the post to see what healthy, happy new year recipes they are sharing with us today!
A GREAT PANTRY MEAL
Our farmhouse is about 30-35 minutes from the nearest … well, anything useful. We also have a long dirt driveway with a very steep hill. During winter months, we make sure our pantry is stocked with food in the event we are snowed in for a couple of days.
But being snowed in doesn’t mean we don’t eat well! This black bean stuffed sweet potato recipe contains all ingredients that are stable in the pantry for quite some time, plus it’s so flavorful and healthy.
Our cellar remains about 50 degrees all year long, so it’s the perfect “root cellar”. We store our home grown potatoes from the garden in our cellar, where they can remain for several months!
We have also set up a pantry in our cellar, with shelving units of canned or jarred goods such as beans (lots of beans).
TOOLS AND INGREDIENTS TO MAKE SIMPLE BLACK BEAN STUFFED SWEET POTATOES
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
This recipe is inspired by Brita’s recipe from Food With Feeling. You can view the original recipe HERE. Our version is a little different, as we omit the cashew cream sauce and heat it up with some red pepper flakes.
- Baking Sheet
- Cast Iron Skillet
- 1 can (15 oz) black beans – rinsed and drained
- 5-6 sweet potatoes
- Coconut Oil – enough to coat sweet potatoes and to oil a cast iron pan
- 1 onion – we have used white and red onions for this recipe and both were delicious.
- Black pepper 1/2 tsp
- Salt 1/2 tsp
- Cilantro 1 tsp of puree, or equivalent (to taste) of fresh chopped cilantro
- Onion powder 1/4 tsp
- Garlic powder 1/4 tsp
- Chili powder 1/4 tsp
- Cumin 1/4 tsp
- Red pepper flakes – a pinch, to taste
HOW TO MAKE BLACK BEAN STUFFED SWEET POTATOES
First, let’s start with the sweet potatoes because that part takes the longest. Preheat the oven to 425 degrees, then wash the potatoes and pat them dry. Rub the clean potatoes with coconut oil, then poke some holes with a fork. Line your baking sheet with foil and place the sweet potatoes on the baking sheet. Cook for about 45 minutes, or until fork tender.
When the potatoes are about 1/2 to 3/4 of the way done, get started on the beans! Apply coconut oil to your cast iron skillet and allow it to warm up for several minutes. Then add the onion and cook over low/medium for a couple of minutes.
Add black beans, salt, pepper, onion powder, garlic powder, chili powder cumin and red pepper flakes. Allow the mixture to simmer for about 15 minutes or so on low to medium heat. If you are using fresh cilantro, go ahead and throw it in right at the end or wait to use it as a garnish on top. I like to use the cilantro purees from time to time, especially when I only need a small amount and don’t want to have any waste. If you are using a puree, it can be added with all of the other spices.
Load the bean mixture into a sweet potato and garnish with your favorite toppings. We love to top with cheese, avocado and mild salsa.
STORAGE OF BLACK BEAN STUFFED SWEET POTATOES
We typically double the bean portion of this recipe and freeze half for later. Bean dishes like this freeze very well, and it’s simple to roast a quick sweet potato when we are craving this spicy healthy meal.
If you aren’t ready to freeze some for later, we usually finish this meal off within two to three days. As a general rule of thumb, we don’t keep food longer than three days without freezing it.
HEALTHY, HAPPY NEW YEAR COLLABORATION
It’s the moment we’ve all been waiting for, let’s start off this new year on the right foot with healthy meals that will fuel our bodies! It’s time to dig into the amazing recipes shared by these talented bloggers.
Alexa from The Duvall Homestead is sharing her recipe for tasty Winter Smoothie Bowl. Over on Alexa’s blog, she shares all about cooking from scratch and simple living.
Check out Alexa’s Winter Smoothie Bowl HERE.
Michelle from Barefoot In The Pines has an incredible blog about all things TASTY! From baking sweet treats, to savory meals, Michelle has some amazing recipes that are very easy to follow (and gorgeous). In this Healthy, Happy New Year collaboration, Michelle is sharing her recipe for a tasty Strawberry Pineapple Smoothie!
Check out Michelle’s Strawberry Pineapple Smoothie HERE.
Thank you so much for stopping by the Simply Rooted Farmhouse today! Special thanks to Brita from Food With Feeling for her Black Bean Stuffed Sweet Potato recipe. We encourage you to check out the original recipe, as well as the other great recipes she shares over on her blog!
Also, another huge thank you to Alexa and Michelle for helping us celebrate the New Year a little healthier!
Until next time!
YOU MAY ALSO LIKE
