- Average
- Average budget
Ingredients
- 6 Med Sweet Potatoes
- 1 C white or brown rice
- 2 Tbsp olive oil
- 1 small onion , diced
- 1 C diced bell pepper, any color
- 2 cloves garlic, minced
- 1/3 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2tsp chili pepper
- 1 tsp cumin
- 1/2 tsp grd coriander
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper or
- more
- 1-15oz black beans, drained &
- rinsed
- 1 C Mexican style shredded
- cheese
- Opt Toppings: salsa, diced avocados, sour cream & chopped cilantro
Preparation
Step 1
Preheat oven to 400. Bake sweet potatoes 45-50 minutes, or until easily pierced with a fork. While potatoes bake, cook rice according to package directions. Set aside.
Step 2
In skillet, heat oil over med-high heat. Cook onion and bell pepper until soft. Add garlic; turn to med heat. Cook garlic until fragrant, about 2 minutes. Add salt, pepper, chili powder, cumin, coriander, oregano and cayenne; if desired, stir to combine. Add black beans; cook until warm. Stir in cooked rice.
Step 3
Remove potatoes from oven. Split potatoes open lengthwise; divide rice mixture between potatoes. Sprinkle cheese evenly over each potato and place back in oven until cheese melts. Serve warm with desired toppings. We added some crushed tostado chips on top for crunch.
Refrigerate leftovers.
Step 4
Cal 300; Total Fat 10g; Sat Fat 4g; Trans Fat 0; Cholesterol 15mg;Sodium 690; Carbs 43g; Fiber 9g; Sugar 10g; Protein 9g
Step 5
NOTE: We think putting chili over top of potatoes would be good too.