This recipe is an example of how you can quickly assemble a satisfying meal in 15 minutes or less. If you like “Tex-Mex”, you are going to enjoy this vegan, plant-based recipe. (A video for this recipe is below.)
Black Bean Stuffed Sweet Potato Recipe:
(Feel free to use other varieties of the ingredients listed below for onions, bell peppers, mushrooms, and even the beans)
Pre-prepared: 2 Oven-baked Sweet Potatoes (or use the microwave to cook the sweet potatoes in less than 10 minutes)
Toppings To cook:
1/4 cup of chopped red onions
1/8 cup of chopped yellow bell peppers
3/4 – 1 cup baby Bella mushrooms
1 – 2 cups of black beans (pre-cooked or canned)
Additional Toppings:
Cashew Cilantro Cream Sauce
Chopped avocado
Chopped cilantro
Sriracha sauce (At home we use this brand that is preservative-free. You can likely find it at your local grocery store.)
Directions:
- Add onions, bell peppers, and mushrooms to a pan over medium heat. Add 1-2 TBS of water or broth to begin the cooking process. Continue adding a little water or broth as needed to prevent the vegetables from sticking. Cook until slightly caramelized.
- Add the black beans to the pan with the veggies and allow them to heat up.
To Serve:
- Cut each baked potato in half length-wise.
- Add vegetable toppings
- Add any additional toppings that you would like.
Note: I have also added wilted Kale to this recipe. If you like Kale, you will like the addition of it in the recipe also.
