4 medium sweet potatoes
2 tsp vegetable oil
1 small green bell pepper, chopped (1/2 cup)
1 can (15oz) black beans with cumin and chili spices, undrained
1 can (14.5oz) Mexican-style stewed tomatoes with jalapenos and spices, undrained
1/4 cup sour cream
1 Tbs chopped fresh cilantro
1) Heat oven to 350F. 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 mixture. Top with sour cream and cilantro.
Review: This was super yummy! I didn't expect the flavors to compliment each other as well as they did! I couldn't find the black beans that were requested, but substituted a can of black beans with a teaspoon each of cumin and chili powder. I also sliced the baked potatoes to make it easier to consume. I'd recommend dicing the tomatoes. This recipe is really something I recommend and it was easy!
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