Saucy Black Bean Stuffed Sweet Potatoes
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil or avocado oil 2 tbsp
- small yellow or white onion 1
- garlic cloves 4
- jalapeño pepper 1
- Kosher
- dried oregano Mexican oregano if you have it 2 tsp
- chili powder 1 tsp
- ground cumin ½ tsp
- ground coriander ½ tsp
- black beans 2
- bay leaf 1
- medium limes 2
- cherry tomatoes 8 oz
- cilantro leaves and tender stems ½ cup
- large 4
- Creamy Basil Sauce 0.67 cup
If you don't have chili powder, mix together 1/2 tsp smoked paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, and a pinch of cayenne. If you cooked beans from scratch, add 1/2-1 cup bean cooking liquid in step 2(c) along with the beans. Add more cooking liquid as needed. Not a fan of cilantro? Use 3 thinly sliced scallions instead. To reheat the sweet potatoes in the oven, preheat to 350°F / 175°C. Let the potatoes sit at room temp while the oven preheats. Wrap each potato in foil (to prevent drying out) and place directly on the oven rack (or on a lined sheet pan). Heat for 15 to 25 minutes, or until they are hot all the way through. Storage: Store the sweet potatoes and saucy beans in separate airtight containers in the fridge for 3 to 4 days. To reheat the beans, add to a saucepan until heated through (or heat in the microwave). Reheat the sweet potatoes as listed in step 5. Make the tomato salad fresh, then assemble as listed in the last step right before serving. Storage: Got more leftovers? The saucy beans, Whole Baked Sweet Potatoes, and Creamy Basil Sauce are freezer-friendly. Freeze separately, then defrost in the fridge overnight. Nutrition boost: For more fiber, top with chopped avocado. For a protein boost, top with roasted pepitas or hemp seeds. Shortcut: Use store-bought pico de gallo instead of making the simple tomato salad. Shortcut: Instead of serving over roasted sweet potatoes, serve with rice or grains of choice.
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1Gather: extra virgin olive oil or avocado oil . For the aromatics for beans (from vegetable prep): small yellow or white onion , garlic cloves , jalapeño pepper , Kosher salt and freshly cracked black pepper, dried oregano Mexican oregano if you have it , chili powder , ground cumin , ground coriander , black beans , bay leaf , medium limes , cherry tomatoes , cilantro leaves and tender stems , large , Creamy Basil Sauce .
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2If reheating the Whole Baked Sweet Potatoes in the oven, see Note 4 for instructions. If you’re using a microwave, wait to reheat until step 5.
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3Make the saucy beans. Heat the oil in a large sauté pan (or frying pan) over medium heat for 2 minutes. Add the Aromatics for Beans with a pinch of salt. Cook for 5-7 minutes , stirring occasionally or until the onion has softened. Mix the oregano, chili powder, cumin, and coriander in a small bowl while the aromatics cook. Add the spice blend to the pan. Stir constantly for 30 seconds. Add the beans with their canning liquid, the bay leaf, 1/2 tsp kosher salt, and pepper to taste. Stir well and bring to a simmer. Simmer for 10 minutes uncovered, stirring occasionally, or until saucy and thickened. If the beans appear dry, add a splash of water. Remove from the heat and stir in 1 1/2 tbsp lime juice. Taste, adding salt/pepper or more lime juice as needed. Discard the bay leaf.
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4While the beans cook, make the simple tomato salad and reheat the sweet potatoes. Also make your side salad (if you’re making one).
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5Simple tomato salad: Halve or quarter the cherry tomatoes depending on size. Chop the cilantro. Combine the tomatoes and cilantro in a bowl. Squeeze on 1 tbsp lime juice, and season with a pinch of salt and pepper. Taste, adding more lime juice for tang or salt/pepper to season. TIP: The tomato salad is best fresh; only make as much as you can eat.
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6Sweet potatoes: Add the Whole Baked Sweet Potatoes to a microwave-safe dish and microwave in 1-minute intervals until heated through.
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7Assemble: To serve, cut a slit in the top of each baked potato and scoop out some of the flesh so the sweet potatoes act as cavities for the toppings. Stuff with the saucy beans, the scooped out sweet potato flesh, a few spoons of simple tomato salad, and a few spoons ( timer ½ tablespoons / 40g for each potato) of Creamy Basil Sauce. Serve with your side salad, if you made one.