Chili Cheese St￭ Sweet Potatoes

Ingredients

• 4 medium sweet potatoes (about 6 ounces each), preferably organic
• Olive oil, for drizzling
• Salt, to taste
• 1 tablespoon olive oil, or more if needed for sautéing
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (color of your choice)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) diced tomatoes with green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream or Greek yogurt
• Chopped green onions, for garnish
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes thoroughly under running water, pat them dry, and place them on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, then bake for about 45-50 minutes, or until tender.
3. While the sweet potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and diced bell pepper, and cook for another 2-3 minutes.
4. Add the black beans, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir well and let simmer for about 10 minutes.
5. Once the sweet potatoes are done baking, cut them in half lengthwise and scoop out a bit of the flesh to create a well.
6. Fill each sweet potato half with the chili mixture and top with shredded cheddar cheese.
7. Return the st￭ sweet potatoes to the oven and broil for 2-3 minutes until the cheese is melted and bubbly.
8. Remove from the oven, let cool slightly, and garnish with sour cream, chopped green onions, and cilantro if using. Serve warm.

Nutrition