Black Bean And Chicken Stuffed Sweet Potato Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash the sweet potatoes and prick them all over with a fork.
• STEP 3.Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
• STEP 4.While the sweet potatoes are baking, prepare the filling. In a large skillet, heat olive oil over medium heat.
• STEP 5.Add diced chicken breast to the skillet and cook until browned and cooked through.
• STEP 6.Add minced garlic, cumin, chili powder, and salt to the skillet and cook for another minute.
• STEP 7.Add black beans, diced tomatoes, and chopped cilantro to the skillet. Stir well to combine and cook for a few more minutes until heated through.
• STEP 8.Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly.
• STEP 9.Slice each sweet potato lengthwise and gently mash the flesh with a fork.
• STEP 10.Divide the black bean and chicken filling among the sweet potatoes, spooning it into the center of each potato.
• STEP 11.Garnish with additional chopped cilantro and serve hot.
• STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can customize the filling by adding other vegetables like bell peppers or corn.
• Feel free to adjust the spices according to your taste preferences.
• If you prefer a vegetarian version, you can omit the chicken and add more black beans or tofu instead.

Storage and Serving

• This dish is best served hot, straight from the oven.
• You can serve it as a main course with a side salad or steamed vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.