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RECIPE
19 INGREDIENTS 8 STEPS 1hr 15min

Southwestern Stuffed Baked Sweet Potatoes

Imagine a burrito stuffed into a sweet potato! This recipe makes good use of your jarred spices and herbs and makes enough filling for leftovers, which you can use for burritos or nachos, or freeze for up to 3 months!
Southwestern Stuffed Baked Sweet Potatoes Recipe | SideChef
Imagine a burrito stuffed into a sweet potato! This recipe makes good use of your jarred spices and herbs and makes enough filling for leftovers, which you can use for burritos or nachos, or freeze for up to 3 months!
The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/
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The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/
1hr 15min
Total Time
$1.95
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 cup
or Brown Rice
1
Small Onion , diced
1 cup
any color
2 cloves
Garlic , minced
1/2 Tbsp
Chili Powder
1 tsp
Ground Cumin
1/2 tsp
Ground Coriander
1/4 tsp
Cayenne Pepper
or more to taste
(optional)
1 can
(15 oz)
Black Beans , drained, rinsed
1 cup
Shredded Mexican Cheese Blend

For Assembly

1/2 cup
Salsa
1
Avocado , diced
up to 2
1/2 cup
or Plain Greek Yogurt
1/3 cup
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
548
FAT
18.9 g
PROTEIN
15.2 g
CARBS
80.7 g

Author's Notes

Don’t be put off by the prep time; the potatoes can bake while you make the filling. Or make the potatoes and/or rice ahead of time, or microwave the potatoes if desired.

Cooking Instructions

HIDE IMAGES
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Use a fork to pole holes into the Sweet Potatoes (6) .
Step 2
Bake the sweet potatoes right on the oven rack for 45 to 50 minutes or until the middle pierces easily with a fork. While they’re baking, cook the White Rice (1 cup) according to the package directions and set aside.
Step 3
In a deep 12-inch skillet, heat the Olive Oil (2 Tbsp) over medium-high heat and cook the Onion (1) and Bell Peppers (1 cup) until they begin to soften; about 5 minutes.
Step 4
Add the Garlic (2 cloves) and reduce heat to medium. Add the Kosher Salt (3/4 tsp) , Ground Black Pepper (1/2 tsp) , Chili Powder (1/2 Tbsp) , Ground Cumin (1 tsp) , Ground Coriander (1/2 tsp) , Dried Oregano (1/2 tsp) , and Cayenne Pepper (1/4 tsp) (if using), stirring to coat. Cook for 1 to 2 minutes until the garlic becomes aromatic.
Step 5
Add the drained and rinsed Black Beans (1 can) and heat through over medium heat for about 2 to 3 minutes. Stir in a cup of cooked rice (or more, if you like).
Step 6
Remove the potatoes from the oven and place them on a rimmed baking sheet. Turn the oven up to 450 degrees F (230 degrees C).
Step 7
Cut the potatoes open a few inches, just enough to add the filling. Heap on the black bean and rice mixture and sprinkle a few tablespoons of Shredded Mexican Cheese Blend (1 cup) over each potato. Return to the preheated oven for 3 to 5 minutes, or until the cheese melts.
Step 8
Remove from the oven and serve immediately with Salsa (1/2 cup) , Avocado (1) , Sour Cream (1/2 cup) , Fresh Cilantro (1/3 cup) , and any other toppings of choice.
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Nutrition Per Serving
Calories
548
% Daily Value*
Fat
18.9 g
24%
Saturated Fat
8.1 g
40%
Trans Fat
0.0 g
--
Cholesterol
30.2 mg
10%
Carbohydrates
80.7 g
29%
Fiber
13.4 g
48%
Sugars
11.4 g
--
Protein
15.2 g
30%
Sodium
847.9 mg
37%
Vitamin D
--
--
Calcium
262.2 mg
20%
Iron
3.4 mg
19%
Potassium
1113.6 mg
24%
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