Southwest Stuffed Sweet Potatoes

By ctaubenheim

Ingredients

• 6 medium 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
• 3/4 tsp kosher salt
• 1/2 tsp grd black pepper
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp grd coriander
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper or
• more to taste
• 1 can (15oz) black beans,
• drained and rinsed
• 1 c Mexican styled shredded
• cheese
• Optional toppings: salsa, diced avocados, sour cream and chopped cilantro

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 400. Bake sweet potatoes 45-60 minutes or until easily pierced with a fork. While potatoes bake, cook rice according to package directions. Set aside. In skillet, heat oil over medium-igh heat. Cook onion and bell pepper until soft. Add garlic, turn to medium heat. Cook garlic until fragrant about 2 minutes. Add salt, pepper, chili powder, cumin, coriander, oregano and cayenne. If desired, stir to combine.

Step 2

Add black beans, cook until warm. Stir in cooked rice. Remove potatoes from oven. Split potatoes open lengthwise; divide rice mixture between potatoes. Sprinkle cheese evenly over each potato and place back in ovenn until cheese mels. Serve warm with desired toppings. Refrigerate any leftovers.

Step 3

Nutrition: 300 Cal; 10g Total Fat; 4g Sat Fat; 0g Trans Fat; 15mg Cholesterol; 690mg Sodium; 43g Carb; 9g Fibr; 10g Sugar; 9g Protein