So I started back at the gym this past week, and one of my biggest problems is coming home and being tired and hungry, which is pretty much the achilles heel of dieting. I needed to have something healthy, quick and filling at the ready. So here goes; spicy black bean stuffed sweet potatoes.
These are easy and pretty hands off. The idea is to make them over the weekend and have them ready for a snack or packed lunch. The sweet potatoes just bake in the oven and the beans were made in the slow cooker. Add one to the other, and boom- black bean stuffed sweet potato. I started with dried black beans, which takes much longer but yields a firmer textured bean. Canned is just fine of course and can be made on the stove. If you’re using dried beans, stick them in the slow cooker for a few hours (4-6 hours) and season heavily. Store everything in the fridge (separately) and pair them up together with a little chopped onion and cilantro and a squeeze of lime. And hot sauce, because I love hot sauce.
Black Bean Stuffed Sweet Potato
3-4 large sweet potatoes
1 14oz can of black beans
1 14 oz can diced tomatoes
2 cloves garlic, diced finely
1 jalapeno pepper, diced
1 tbs cumin
1 tbs chili powder
salt + pepper to taste
Bake your sweet potatoes until soft, set aside. On a stovetop pan over medium high heat, combine black beans, tomato, garlic and pepper. Bring slowly to a simmer, stirring occasionally. Cook until the tomatoes begin to break down and garlic and peppers are very soft, about 20-30 minutes. Remove from heat and season. Add salt and pepper to taste, adding additional spices as needed.
Note: it’s ok to slightly over-season the beans as they will mix with the sweet potato when serving.
To assemble the sweet potato:
Slice open the top of the sweet potato and create a valley in the center, spooning in the beans into the center. Top with onion, cilantro and lime.