Cheesy Chipotle Black Bean Stuffed Sweet Potatoes
Why we love it:
- 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
- 1⁄4 teaspoon Black Pepper
- 2 cups Baby Spinach (washed and mostly dry)
- 1 cup Monterey Jack Cheese (shredded)
1. PREHEAT THE OVEN TO 425 DEGREES
2. MICROWAVE POTATOES
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.
3. CHIPOTLE BEANS
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.
Wash and dry the baby spinach. Stack leaves up, or lightly roll them in a ball. Slice through. Stir the leaves into the beans.
5. OLIVE OIL + STUFF
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.
Grate the cheese if needed. Sprinkle generously over top.
Transfer to the oven and bake for 10 minutes or until skins are crispier and cheese is melted.
Serve 1 or 2 to a plate.