Vegan Southwestern Stuffed Sweet Potatoes
Have you ever had the southwestern egg rolls at Chili's? Imagine those, stuffed in a sweet potato. This is a vegan recipe, but it's also delicious topped with cheese and sour cream. I usually serve this with avocado and a big salad. Protein: 17g with cheese.
Extra virgin olive oil, enough for a couple turns around the pan |
4 sweet potatoes, medium to large
1 medium bell pepper, any color
1 medium onion, I like yellow
Minced garlic, I add about a tablespoon. I like garlic
1 can of black beans or pinto beans
1 can of rotel diced tomatoes and green chilies
1 can of corn
Above is the basic recipe, but I often add to it. Kale or diced zucchini are favorites here.
Start your sweet potatoes. Bake them either in the oven, or microwave them. The oven will take at least 30-40 minutes, microwave usually 5 minutes each (microwave them one at a time. Add a couple turns of evoo to your pan over medium. Add minced garlic, onions and bell pepper. Cook til onions and peppers begin to get tender. Rinse and drain your beans. Add beans, tomatoes, and corn to pan. I never measure my spices. I sprinkle a light layer of ground cumin over the whole mixture and chili powder over half. Sometimes I'll add dried cilantro or chili flake. Cook mixture through, it wont take long. When your potatoes and stuffing are done, just open the potatoes and stuff them. You can pop them in the oven for a bit longer, especially if you'd like to melt cheese over the top.
Stuffing is also great in butternut or acorn squash!