- Average
- Average budget
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
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