Savory Stuffed Sweet Potatoes with Chipotle Black Beans and Greens

Elevate your dinner with these delectable stuffed sweet potatoes, featuring tender roasted sweet potatoes filled with a zesty mixture of chipotle black beans, wilted greens, and a sprinkle of crumbled queso fresco. Bursting with flavors and textures, these savory stuffed sweet potatoes are sure to impress any palate.

Ingredients

4	smallish sweet potatoes (about 8 ounces each)
1	bunch (about ¾ pound) chard, curly kale, or lacinato (dinosaur) kale
1	tablespoon olive oil
1	red onion, thinly sliced
	Salt, to taste
	garlic cloves, minced
	Zest and juice of 1 lime
	minced chipotles in adobo, to taste
1	(15 ounce) can (15 ounce) can black beans, drained and rinsed
	Extra-virgin olive oil or melted butter, for drizzling
	Crumbled queso fresco, for sprinkling (optional)

Instructions

• For Stuffed Sweet Potatoes

  1. Preheat the oven to 400º F (200º C) and position a rack in the middle. Line a baking sheet with aluminum foil or parchment paper.
  2. Scrub the sweet potatoes clean, then prick them in a few places with a fork. Place the sweet potatoes on the baking sheet and roast for 45 minutes to 1 hour, or until they’re very tender all the way through.
  3. While the sweet potatoes roast, wash and stem the greens, then chop them into 1-inch ribbons. Set aside.
  4. In a large, deep skillet with a lid, heat the olive oil over medium heat. Add the sliced red onion and a pinch of salt and cook for 8 to 10 minutes until the onion is soft. Add the minced garlic and chipotles in adobo and cook for another 30 seconds to a minute. Add the greens, lime zest, and lime juice. Cover the pan and let the greens steam for about 5 minutes until they’re wilted. Stir in the black beans and cook for another 1 to 2 minutes until warmed through. Season with salt to taste, then keep the filling warm on low heat while the sweet potatoes finish roasting.
  5. When the sweet potatoes are tender, remove them from the oven. Make a deep slit lengthwise in each potato and push the ends together to open up the interior. Drizzle the inside of each potato with olive oil or melted butter, sprinkle with salt, and lightly mash the flesh with a fork. Fill each sweet potato with a portion of the filling and sprinkle with crumbled queso fresco if desired. Serve immediately.
  6. Both the sweet potatoes and the filling can be prepared ahead of time and reheated in the microwave. The baked sweet potatoes will keep, tightly wrapped in foil, in the fridge for up to a week. The filling can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

Aug 01, 2024