Meatless Monday: Southwestern Sweet Potatoes

One of my favorite easy meals to make are these southwestern sweet potatoes.  It is the perfect quick meal to throw together on a busy week night. Especially if you do some of the veggie chopping in advance!

Also. It has come to my attention that there are people who only eat sweet potatoes on Thanksgiving with sweet toppings. Listen. Sweet potatoes can be savory. There is no need to limit their toppings to just marshmallows. Nobody puts baby sweet potatoes in a corner. Let them be more!

Southwestern Sweet Potatoes

Ingredients:

• 3-4 Sweet potatoes (1 per person eating)
• 1 can black beans
• 1 Red pepper, diced
• 1/2 Red onion, diced
• Cilantro
• 2 tsp Cumin, divided
• 2 tsp Chili Powder, divided
• 2 tsp Paprika, divided
• 1/3 cup Greek Yogurt
• Mexican cheese blend
• Salt
• Olive oil
• 2 garlic cloves, minced

Directions:

Dice a red pepper, 2 cloves of garlic, and half a red onion.  Set aside. Or in little glass bowls if you like to pretend you are on a cooking show like I do.

It’s the little things. Don’t judge me.

Pause to take note that your cooking show audience is doing this to your kitchen. Bless it. This is why we have a tupperware only cabinet. No harm, no foul.

Pour can of black beans into a small pot. Add 1 clove minced garlic, 3-4 sprigs of cilantro and a pinch of salt. Don’t bother chopping it. It’ll be okay – just toss it in. Get this going so you can get to the rest.

Simmer on low heat for around 15 minutes, or until no longer watery, stirring occasionally.

Wash potatoes and score well with a fork.

Wrap in a damp paper towel and cook in the microwave, one at a time. About 7-8 minutes each.

While black beans are simmering, and potatoes are nuking in the microwave, Combine greek yogurt with cumin, paprika, and chili powder to taste (about a tsp of each). Set aside.

Note: If you aren’t using greek yogurt as a substitute for sour cream yet, now is your chance. I pinky promise you won’t notice and it will be delicious.

Put olive oil in a medium saute pan. Add peppers, onion, and the other clove of minced garlic. Season with cumin, chili powder, and paprika. A dash or two of each spice. Don’t get fussy about measuring – a little sprinkle of each will be perfect.

Cook until onions are carmelized.

Add black beans being careful to not add any extra liquid and stir to combine.

Fresh jalapenos would be delicious to add to this if you like the extra spice. I don’t  because I’m cooking for a toddler but they would give this dish a great, fresh kick!

Slice potatoes down the middle and top with cheese, black bean/pepper combo, & greek yogurt. Garnish with cilantro.

Enjoy!

Posted by Kelly & filed under Recipes. This post has 4 comments.