SOUTHWESTERN STUFFED SWEET POTATOES

May 10, 2020 by Renee Tavoularis

Ingredients

4 medium sweet potatoes, scrubbed clean, dried and halved lengthwise
1 tablespoon olive oil
1 shallot, minced
1 15 ounce can black beans
4 cups kale, stems removed and finely chopped
1 teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon ground black pepper 

Instructions

• Preheat oven to 375F. Use a fork to poke holes all over the cut side of each of the sweet potato halves. Place on a baking tray and bake in the oven for 30 minutes or until tender. Remove and let cool slightly before using a spoon to make a small indentation in the sweet potato flesh.
• While the sweet potatoes are cooking, prepare the filling by heating the oil in a large skillet over medium heat. Add the shallot and cook for 5 minutes or until softened.
• Add the tomato paste, black beans, kale and cumin. Cook for 10 minutes or until the kale is cooked down. Season with salt and pepper.
• Divide the black bean and kale mixture amongst the sweet potato halves and serve.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.