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Author Notes: This recipe is an absolute lifesaver for long workdays and late dinners. I got the idea for the recipe from a post at The Kitchn about sweet potatoes stuffed with greens and beans. I've tried different variations, and this one's my favorite: black beans, chipotle, lime, and red onion. It's a brilliant weeknight dinner--it takes about 45 minutes to make from scratch, and all the components can be cooked ahead and refrigerated or frozen for single-serving meals. —ieatthepeach
- 4 smallish sweet potatoes (about 8 oz each)
- 1 bunch (about 3/4 lb) chard, curly kale, or lacinato (dinosaur) kale
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- Salt to taste
- 1-2 garlic cloves, minced
- Zest and juice of 1 lime
- 2-3 teaspoons minced chipotles in adobo, to taste
- 1 (15 oz) can black beans, drained and rinsed
- Extra virgin olive oil or melted butter for drizzling
- Crumbled queso fresco for sprinkling (optional)
- Preheat the oven to 400º F, and position a rack in the middle. Line a baking sheet with aluminum foil or parchment paper.
- 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.
- While the sweet potatoes roast, wash and stem the greens, then chop them into 1-inch ribbons. Set aside.
- In a large deep skillet with a lid, heat oil over medium heat. Add onion and a pinch of salt and cook, stirring frequently, for 8-10 minutes, or until the onion is soft. Add garlic and chipotle and cook for another 30 seconds to a minute. Add greens, lime juice, and lime zest. Cover the pan and let the greens steam for about 5 minutes, or until they’re wilted. Add beans and cook, stirring, for another 1-2 minutes, or until the beans are warmed through. Season with salt to taste, then turn the heat to low, cover the pan, and keep the filling mixture warm while the sweet potatoes finish roasting.
- When the sweet potatoes are tender, remove them from the oven. Use a sharp knife to make a deep slit lengthwise into each potato, then push the ends together a bit to open up the inside. Drizzle the inside of each potato with a bit of olive oil or melted butter, sprinkle with salt, and use a fork to lightly mash the fat and salt into the potato flesh. Scoop about a quarter of the filling into each sweet potato, and sprinkle with crumbled queso fresco (if using). Serve immediately.
- Both the sweet potatoes and the filling can be cooked 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 will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe for Now and Later Test This Recipe