Sweet Potatoes with Black Bean Chili
Preparation Time5 min
Cooking Time1 hr
Ingredients
- 4 medium sweet potatoes
- 2 tablespoon vegetable oil
- 1 small green pepper, chopped
- 15 ounce can black beans, undrained
- 14 1/2 ounce can Mexican-style stewed tomatoes, undrained
- 1/4 cup sour cream (optional)
- 1 tablespoon fresh cilantro, chopped
- chili spices
Instructions
1. Heat oven to 350 degrees F. Pierce potatoes with a fork to allow steam to escape. Bake for 50-60 minutes. Alternatively, microwave potatoes uncovered on high for 8-10 minutes.
2. While potatoes are baking, heat oil in a 12-inch skillet over medium-high heat. Cook bell pepper in oil 3-5 minutes, stirring frequently.
3. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook, uncovered, for 8-10 minutes, stirring occasionally, until hot.
4. Split potatoes and mash slightly. Top each potato with chili mixture. Top with sour cream (if desired) and cilantro.