Black Bean Chili Stuffed Sweet Potatoes (4 Ingredients)

Especially plain, delectable black bean chili stuffed sweet potatoes, made with 4 ingredients! They are vegan, grain-free, gluten-free & oil-free.

I have come to the conclusion that no one wants fussy dinner recipes. Pretty muchever.

Come six o’clock on a Tuesday night, even those who proclaim steadfast allegiance to the slow food movement long for a satisfying meal made with 4 to 6 familiar ingredients (give or take), even fewer steps (ideally while doing something else at the same time), and minimal fuss and muss. If it’s nutritious to boot, it’s the modern home cook’s golden fleece.

Since my singlehood days, I have come up with some reliable standbys that fit the above requirements, all of which are delectable and have (since) been extensively husband-tested.

For example, my black bean chili topped sweet potatoes.

These sweet potatoes are grand for lunch, fabulous for dinner, and a hit with meat & potato-people, vegan folks and friends, and everyone in between. The whole shebang is ridiculously straightforward to make, and very good for you, too.

Recipe Benefits

• Made with 4 Ingredients
• Vegan (egg-free and dairy-free)
• Quick and straightforward to prepare
• High fiber
• High protein
• Gluten-free
• Grain-free
• Frugal

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• 2 medium sweet potatoes
• 1 15-ounce can black beans (preferably no added salt)
• chunky bottled salsa (preferably chipotle)
• ground cumin

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

1. Prick sweet potatoes with a fork in several places.., Place in a baking dish and bake at 425F about 1 hour.) (Alternatively , microwave on High until very tender all the way to the center, 12 to 15 minutes)
2. Meanwhile, combine salsa, cumin & beans in a saucepan over medium heat (or medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes.
3. Cool potatoes 5 minutes, then slit each lengthwise, pressing open. Spoon the chili into the center of each. If desired, top each with a dollop of the yogurt and a sprinkle of cilantro.

Toppings Suggestions

I suggest the simplest of toppings for these black bean chili stuffed sweet potatoes. For example, a dollop of plain nondairy yogurt or non-dairy sour cream, some cilantro, and perhaps some green pumpkin seeds (pepitas).

Happy eats, everyone!

• Vegan Sweet Potato Almond Flour Cookies (Gluten-free, Oil-free)
• Vegan Chocolate Black Bean Protein Bars (Gluten-Free)
• Broccoli, Black Bean & Quinoa Salad {vegan & gluten-free}
• 1-Ingredient Black Bean Tortillas (Grain-Free, Vegan)
• Stuffed Breakfast Sweet Potatoes {Vegan, 4 ingredients)