I don’t think it’s a secret that we’re fans of Mexican food in our house, so here’s a fun take to sweeten up our favorite cuisine. The spiciness of the jalapeno blends well with the rich flavor of the poblano to balance out the sweetness of the sweet potato. It’s a perfect meal to prep ingredients for ahead of time and put together once you’re ready for a delicious balanced meal!
Spicy Black Bean Stuffed Sweet Potatoes
- 4 Medium Sweet Potatoes, baked
- 1 Tablespoon avocado oil
- 1 medium poblano pepper, roasted and skin removed
- 2-3 cloves garlic, minced
- 1/2 medium jalapeno, chopped finely
- 2 cups black beans, rinsed and drained if canned
- 2 packed cups chopped kale
- 2/3 Cups corn (from frozen or off the cob in season)
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- Optional: 8 tablespoons guacamole
- Heat oven to 400 degrees, preferably on convect.
- Bake the sweet potatoes in a covered casserole for 40 minutes (50-60 if not using convection setting).
- Place the poblano on a baking sheet in the oven. Rotate after 5 minutes and remove after 10, quickly transferring to a bowl and covering.
- After mincing your garlic and jalapeno, heat the oil in a large pan over low-medium. Add garlic and jalapeno, stir and cover for 2-3 minutes.
- Add the corn, stir and cover again, cooking for an additional 3-5 minutes.
- While the corn mixture is cooking, remove skin from the poblano and dice. Chop the kale and add both to the pan along with spices and black beans.
- When the sweet potatoes are baked, slice down the middle and fill each with 1/4 of the bean mixture.
- Top with guacamole or avocado.
Real Ingredients with Real Health Benefits:
Sweet Potatoes: there are so many nutrients in this versatile veggie! Other than a good mix of soluble & insoluble fiber, they provide lots of Vitamin A and are also rich in Vitamin C, B6, potassium and manganese. You’ll also get some copper, iron, magnesium, phosphorus, B vitamins and even calcium. Sweet Potatoes give you carotenoids and quercitin as well, which are phytochemicals that aid eye, brain and lung health while reducing inflammation.
Black Beans are a great source of mono-unsaturated fat, potassium, Thiamin, Vitamin B6, iron, copper, magnesium & manganese. They also provide calcium. Phytochemicals include lutein, epicatechin, quercetin and proanthocyanidin – these benefit your eyes, reduce inflammation, and support the immune system.
While there is actually no definition for “superfood” I still like to consider kale as one. One serving gives you more than your daily need of Vitamins A, C and K. It is also a known vegetarian source of calcium and iron as well as magnesium and copper. In terms of phytochemicals, kale provides about 40 flavonoids which are great antioxidants.
Corn contains fiber, folate, potassium, and antioxidant carotenoids which are great for your eyes and immune system.
Garlic provides the phytochemical allicin and sulfides which are linked to improved immunity and respiratory health and act as antibacterial agents.
Poblano & Jalapeno peppers as well as cayenne powder all contain capsaicin. Capsaicin has long been used for decreasing joint pain and inflammation topically but in the body may aid in appetite control, metabolism and intestinal inflammation. You may have noticed before but, these peppers can all help clear your sinuses! In addition they have been found in research to be anti-bacterial, and even anti-allergy due to nutrient content including vitamins A and C, some B vitamins and potassium.
Cumin contains many phytochemicals that act as antioxidants and anti-inflammatory phenolic acids.