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.)
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.
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.
Here is a vegan sweet potato pie recipe that I found on YouTube. For now, this will be the one I’ll be making to bring to the holiday gatherings. In the past, I have always been asked to bring desserts. Are desserts my specialty? Hmm…well, we will see what happens this year because anything I bring will be plant-based. I hope you like it.