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.
As you may already know, I live in Texas. Houston has been my home for my entire life. (Actually now I live in Pearland, but if I just drive for 5 minutes I’m back in the Houston areas.) Therefore, it should be no surprise that my favorite dishes are “Tex-Mex” combinations which include lots of beans, rice, salsa, guacamole, corn, grilled onions, etc. Yeah, I know, you might be thinking…”What about the cheese?” Well I don’t eat cheese anymore, (gasp), and I don’t miss it one bit.
This is my chance to add a little nutrition/health info…so I’m going to do just that.
I grew up eating cheese and many dairy products (ever heard of Borden milk and Blue Bell ice cream?) I never imagined my life without cheese/dairy. But about a decade ago, when my allergies had become unbearable…I decided to test the theory that perhaps the milk and cheeses were causing most of my issues…and that was exactly the case.
But, since that’s the only change that I made during that time and the fact that I haven’t been bothered by seasonal allergies since then….well one thing is for sure – the milk and the cheeses didn’t agree with my body. I had these issues since a small child and they disappeared when I took milk and cheeses out of my diet. The relief that I now experience makes up for any losses I initially felt when I gave up dairy.
For you – Do you battle seasonal allergies? If so, I suggest that you try changing your diet by removing dairy from your diet. You will know in a matter of weeks whether it’s had a positive affect.
I won’t try to explain the science behind it all. Just some basic principles. I talk about this more in the online courses and in some of the nutrition blog posts too. Here is the recipe: