Chipotle Black Bean Sweet Potato Skins

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Chipotle Black Bean Sweet Potato Skins

These Chipotle Black Bean Sweet Potato Skins with spinach and cheddar cheese make a healthy and delicious meatless meal.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dinner, Entree

Cuisine: Universal

Keyword: beans, black beans, Cheddar, cheese, gluten free, legumes, meatless, meatless eats, potato skins, spinach, sweet potato, sweet potatoes, vegetarian

Servings:

Calories: 413kcal

Author: Carissa Serink

Ingredients

4 medium sweet potatoes
1/4 cup olive oil
2 Tablespoons lime juice
2 cloves garlic minced
3 Tablespoons minced or pureed canned chipotle peppers
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon salt
3 cups spinach or 3 ounces frozen spinach
15 ounce can black beans drained and rinsed
4 ounces sharp cheddar cheese grated
chopped cilantro, avocado, or green onion for garnish

Instructions

Preheat oven to 350°F. Scrub 4 medium sweet potatoes and poke evenly with a fork. Place the whole sweet potatoes on a baking sheet and bake for 60 minutes, or until soft.
Meanwhile, mix 1/4 cup olive oil, 2 Tablespoons lime juice, the minced garlic, 3 Tablespoons minced or pureed canned chipotle peppers, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 2 teaspoons chili powder, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a medium bowl.
When the sweet potatoes are done baking, allow them to cool enough to handle. Cut them in half, lengthwise, and scoop out some of the flesh, leaving about a 1cm (1/2") layer of flesh in the skin. Brush the sweet potato with some of the chipotle mixture, reserving the rest for later.
Raise oven temperature to 400°F and bake the skins for 5-10 more minutes.
Wilt 3 cups spinach in a non-stick skillet over medium heat (if using frozen spinach, simply thaw it in the microwave and pour off any excess moisture). Add the spinach and rinsed black beans to the remaining 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. Garnish with chopped cilantro, diced avocado, or sliced green onions as desired.

Notes

Serve with a salad to make a complete meal.

Make ahead: Complete the recipe through step 3. Then put the skins in the fridge until ready to use and complete the remainder of the steps.

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