Black Bean Stuffed Sweet Potato

Black Bean Stuffed Sweet Potato

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

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:

  1. 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.
  2. Add the black beans to the pan with the veggies and allow them to heat up.

To Serve:

  1. Cut each baked potato in half length-wise.
  2. Add vegetable toppings
  3. 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.

 

Tex-Mex Bowl

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:

Tex-Mex Casserole Without Cheese? (Vegan)

Do you think it would be impossible to make a casserole, a Tex-Mex Casserole without cheese? Well, let me show you how I did it for this recipe.

I chose corn tortillas to keep the recipe wheat-free (aka gluten-free).
And guess what? If you have someone that just loves cheese, they can top their serving with the cheese of their choice (…even vegan cheese 🙂

Alternative to cheese, but creamy?  Add avocado, guacamole or this cashew cilantro cream sauce.  

Ingredients:
  • 1/2 cup fresh or frozen corn
  • 1 15 oz can of diced tomatoes (or 2 cups freshly diced)
  • 1 15 oz can of pinto beans (or 2 cups home-cooked), rinsed
  • 1 15 oz of black beans (or 2 cups of home-cooked), rinsed *
  • 1/4 bell pepper (any color)
  • 1 small onion
  • 8 ounces of your favorite salsa
  • 1 15 oz can (2 cups) of enchilada sauce (or see homemade recipe below)
  • 6 corn tortillas (or flour)
Directions:
  1. Cook onions and bell pepper.  If using ground meat add at this step too.
  2. Add other ingredients except for the enchilada sauce and tortillas, mix together.
  3. Lightly oil a 9 x 13 casserole dish. 
  4. Tear (or cut) the 2 tortillas into smaller sizes and place on the bottom of the dish.
  5. Layer 1/3 of the filling over the tortillas.
  6. Try to repeat steps 4 and 5 twice, but it doesn’t have to be that structured.
  7. Mix the enchilada sauce and thickener of choice together and pour over the casserole.
  8. Bake at 350 for about 20  – 30 minutes, until bubbly and sauce has thickened.
Homemade Enchilada Sauce Ingredients:
  • 1 cup broth
  • 1 TBS olive oil
  • 1 TB red wine vinegar (really almost any vinegar can be substituted here)
  • 1 cup tomato sauce (or 2 Roma tomatoes)
  • 1 clove of garlic
  • 1/2 tsp oregano (or even Italian herb spices)
  • 1/4 tsp cumin
  • 1 – 2 TBS chili powder (or TACO Seasoning works well too)
  • 1/2 tsp salt
  • 1 – 2 slices of jalapenos for added flavor
  • 1 TBS of thickener (tapioca, potato starch, gluten free flour or cornstarch -organic/Non-GMO please)
Directions: Place all ingredients into blender and blend well. You can  also add a tablespoon of thickener at this point for easy mix-in.

Served topped with your favorite toppings. Enjoy!