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Chipotle Black Bean Sweet Potato Skins

Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Servings: 8

Ingredients

  • 4 medium sweet potatoes
  • ¼ cups olive oil
  • 2 tablespoon lime juice
  • 2 cloves garlic minced or pressed
  • 3 whole canned chipotle peppers minced or pureed
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 3 cups spinach
  • 15 oz can black beans drained and rinsed
  • 4 ounces sharp cheddar cheese grated
  • chopped cilantro and avocado for garnish

Instructions

  • Preheat oven to 350°F. Scrub sweet potatoes and poke evenly with a fork. Place sweet potatoes on a baking sheet and bake for 60 minutes, or until soft.
  • Meanwhile, mix olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper in a medium bowl.
  • When sweet potatoes are done baking, allow to cool enough to handle. Cut them in half, lengthwise and scoop out some of the flesh, leaving about a 1cm (½") layer of flesh in the skin. Brush the skins with some chipotle mixture.
  • Raise oven temperature to 400°F and bake the skins for 5-10 more minutes, until crisp.
  • Wilt spinach in a non-stick skillet over medium heat. Add the spinach and black beans to the chipotle mixture and mix.
  • Stuff the sweet potato skins with the bean-spinach mixture. Top each skin with shredded cheddar. Place skins back in the oven for an additional 5-10 minutes, until cheese is melted.

Notes

Serve with a salad to make a complete meal.
Make ahead: Complete recipe through step 3. Then put the skins in the fridge until ready to use.