Made with chipotle seasoned black beans, which are the perfect flavor combo for the naturally sweet potato, these Chipotle Black Bean Stuffed Sweet Potato make a great vegan or vegetarian dinner.
115-oz canlow sodium black beans,drained and rinsed
½teaspoonblack pepper
½mediumred onion,finely diced
1tablespoonlime juice
½teaspoonsea salt
¼teaspoongarlic powder
¼teaspoononion powder
¼teaspooncumin
¼teaspoonchili powder
For Cashew Crema
¾cupraw cashews
2cupsboiling water
½cupfresh cilantro
½cupmilk of choice,plus more as needed
3tablespoonfresh lime juice(approx. 2 limes)
¼large avocado
½teaspoonsea salt
½teaspoongarlic powder
For serving:
diced avocado
cilantro
Instructions
Pre-heat oven to 425 degrees F.
Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onion begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.