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Cheesy Chipotle Black Bean Stuffed Sweet Potatoes

Active Time: 20 minutes
Total Time: 30 minutes
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Why we love it:

Chipotles are dried jalapeños and most often come canned in adobo, a smokey-sweet, velvety sauce that makes adding layers of flavor quite easy! Each can has too much for most recipes, so divide the extras up into small tupperware or bags and freeze them for next time. Don’t forget to label it, you will forget what they are!


  • 3 Sweet Potatos (garnet yams)
  • 1 15-ounce can Black Beans
  • 1 can Chipotle Peppers In Adobo (add more or less, to taste)
  • 3 Tablespoons Extra Virgin Olive Oil (divided)
  • 4 cloves Garlic (minced)
  • 2 teaspoons Chili Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1 Lime
  • 1 teaspoon Kosher Salt
  • 14 teaspoon Black Pepper
  • 2 cups Baby Spinach (washed and mostly dry)
  • 1 cup Monterey Jack Cheese (shredded)

Cooking Instructions


    To keep this quick, we’re going to microwave the potatoes. Since they’ll finish in the oven anyway, it’s the best of both worlds.

    Prick the sweet potatoes all over with a thin paring knife. Place in a glass or ceramic dish and cover with a plate or other microwave safe lid.

    Power on high for 6 minutes. Then carefully flip them over. Power for another 6 minutes. If they aren’t completely tender in this time you can heat for up to 5 minutes longer as needed. Remove to a work surface.


    Meanwhile, prep the beans. Drain and rinse the black beans. Place them in a medium bowl.

    Open the can of peppers and lift 2 out. Chop the chipotle peppers and add them, plus a ¼ teaspoon of the sauce from the can to the beans. Add half of the olive oil, and the garlic, chili powder, onion powder, oregano and cumin. Zest the lime in and add the juice. Add the salt and pepper. Gently toss to coat.

  • 4. SPINACH

    Wash and dry the baby spinach. Stack leaves up, or lightly roll them in a ball. Slice through. Stir the leaves into the beans.


    Slice the potatoes in half from end to end. Use a small spoon to scoop out about half of the flesh, taking care not to poke through the shell.

    Add the removed potato to the beans and lightly mash with a fork.

    Brush the outside of each skin with olive oil and sprinkle with salt.

    Re-stuff the potatoes, dividing up the filling evenly and mounding it up as needed. Place on a baking sheet.

  • 6. CHEESE

    Grate the cheese if needed. Sprinkle generously over top.

  • 7. BAKE

    Transfer to the oven and bake for 10 minutes or until skins are crispier and cheese is melted.

  • 8. SERVING

    Serve 1 or 2 to a plate.

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    sub DF cheese or leave it off. If you leave it off, these taste great served with a dollop of almond or coconut yogurt on top
    use goat’s cheese to dot the top
  • PALEO:
    omit cheese and beans. Stuff with double spinach and perhaps sautéed diced peppers and onions
    regular russet potatoes are delicious this way too
    garbanzo beans, lentils or small florets of cauliflower
    if you don’t like the spice, you can just omit this. If you can’t find them, you can use about 1 teaspoon of sriracha or sambal olek/chili garlic sauce
    omit chipotle if spice is a concern. Perhaps leave the beans to the side and just stuff with mashed potatoes, butte, and a dash of maple syrup. Serve with a side of spinach
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