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Super simple, delectable black bean chili stuffed sweet potatoes, made with 4 ingredients! They are vegan, grain-free, gluten-free & oil-free.
I have come to the conclusion that no one wants fussy dinner recipes. Pretty much ever.
Come six o’clock on a Tuesday night, even those who proclaim steadfast allegiance to the slow food movement long for a delicious meal made with 4 to 6 familiar ingredients (give or take), even fewer steps (ideally while doing something else at the same time), and minimal fuss and muss. If it’s nutritious to boot, it’s the modern home cook’s golden fleece.
Since my singlehood days, I have come up with some reliable standbys that fit the above requirements, all of which are delectable and have (since) been extensively husband-tested.
For example, my black bean chili topped sweet potatoes.
These sweet potatoes are grand for lunch, fabulous for dinner, and a hit with meat & potato-people, vegan folks and friends, and everyone in between. The whole shebang is ridiculously easy to make, and very good for you, too.
Recipe Benefits
- Made with 4 Ingredients
- Vegan (egg-free and dairy-free)
- Quick and easy to prepare
- High fiber
- High protein
- Gluten-free
- Grain-free
- Frugal
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 2 medium sweet potatoes
- 1 15-ounce can black beans (preferably no added salt)
- chunky bottled salsa (preferably chipotle)
- ground cumin
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Prick sweet potatoes with a fork in several places.., Place in a baking dish and bake at 425F about 1 hour.) (Alternatively , microwave on High until very tender all the way to the center, 12 to 15 minutes)
- Meanwhile, combine salsa, cumin & beans in a saucepan over medium heat (or medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes.
- Cool potatoes 5 minutes, then slit each lengthwise, pressing open. Spoon the chili into the center of each. If desired, top each with a dollop of the yogurt and a sprinkle of cilantro.
Toppings Suggestions
I suggest the simplest of toppings for these black bean chili stuffed sweet potatoes. For example, a dollop of plain nondairy yogurt or non-dairy sour cream, some cilantro, and perhaps some green pumpkin seeds (pepitas).
Happy eats, everyone!
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Black Bean Chili Stuffed Sweet Potatoes (4 Ingredients)
Ingredients
- 2 medium-large sweet potatoes
- 1 15-ounce can black beans, rinsed
- 1 cup good quality, chunky bottled salsa (preferably chipotle)
- 1 tsp ground cumin
- Optional Toppings:
- non-dairy sour cream or plain yogurt
- fresh cilantro
- pepitas, green pumpkin seeds
Instructions
- Prick sweet potatoes with a fork in several places.., Place in a baking dish and bake at 425F about 1 hour.) (Alternatively , microwave on High until very tender all the way to the center, 12 to 15 minutes)
- Meanwhile, combine salsa, cumin & beans in a saucepan over medium heat (or medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes.
- Cool potatoes 5 minutes, then slit each lengthwise, pressing open. Spoon the chili into the center of each. If desired, top each with a dollop of the yogurt and a sprinkle of cilantro.
Yay! Marie I am thrilled that you like them so much. It’s so nice to have some quick and healthy FAST food ideas at hand. Cheddar sound like a perfect topping to me–love the cheese, too 🙂
These are amazing! This is the second time in two weeks that we are having them. I topped mine with just a sprinkling of shredded cheddar as opposed to the yogurt, though. Thanks for sharing. What a quick, easy, and nutritious meal!
This looks delicious! I still can’t decide if I like sweet potatoes in savory or sweet dishes better!