Spoon Simple
Spicy Black Bean & Chorizo Stuffed Sweet Potatoes
A flavorful and hearty weeknight meal packed with protein and fiber. These stuffed sweet potatoes are a complete meal in one portable package, perfect for busy evenings.
Prep 20 min
Cook 45 min
Total 1h 5m
Serves 4
Ingredients
Step 1 — For the Sweet Potatoes
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Step 2 — For the Filling
- 1 tablespoon olive oil
- 1 pound Mexican chorizo (casings removed)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup crumbled cotija cheese (optional)
- Sour cream or Greek yogurt, for serving
Instructions
- 1
Roast Sweet Potatoes
Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Rub with olive oil and season with salt and pepper. Place on a baking sheet and roast for 40-50 minutes, or until tender.
- 2
Cook Chorizo and Aromatics
While sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving drippings in the skillet. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- 3
Combine Filling Ingredients
Stir the cooked chorizo back into the skillet with the onions and garlic. Add black beans, diced tomatoes with green chilies, cumin, and chili powder. Bring to a simmer and cook for 5 minutes, stirring occasionally, until flavors meld and the sauce has slightly thickened.
- 4
Stuff and Serve
Once sweet potatoes are tender, carefully slice them open lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork. Spoon the chorizo and bean mixture into each sweet potato. Garnish with cilantro, cotija cheese (if using), and a dollop of sour cream or Greek yogurt.
Nutrition per serving: 550 cal · 35g protein · 55g carbs · 25g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
