Sweet Potatoes with Spicy Black Bean Chili

How sweet it is to have something so hearty taste so good!

  • Prep Time 10 min
  • Total Time 1 hr 25 min
  • Servings 4

Ingredients

4
medium sweet potatoes
2
teaspoons vegetable oil
1
small green bell pepper, chopped (1/2 cup)
1
can (15 ounces) black beans with cumin and chili spices, undrained
1
can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
1/4
cup sour cream
1
tablespoon chopped fresh cilantro
  • 1 Heat oven to 350°F. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender.
  • 2 While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot.
  • 3 Split potatoes and mash slightly. Top each potato with chili. Top with sour cream and cilantro.

Expert Tips

Sweet potatoes with darker-colored skins are generally more moist and flavorful than the lighter ones.

When time is short, pierce the sweet potatoes and microwave them uncovered on High 8 to 10 minutes or until tender.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
10 mg
10 %;
Sodium
710 mg
710 %;
Total Carbohydrate
65 g
65 %
(Dietary Fiber
11 g
11 %
),
Protein
13 g
13 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
48%;
Calcium
14%;
Iron
20%;
Exchanges:
4 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.