Sweet potato stuffed with chili (vegetarian)

Name: Sweet potato stuffed with chili (vegetarian) - Augustina I.
Ingredients: 2 large sweet potatoes; 4 tablespoons black beans; cooked; 2 tablespoons canned corn; 1 large tomato; diced; 1 green onion; sliced; a little butter; 1 small red onion; chopped; 2 cloves of garlic; crushed; 1/2 teaspoon cumin seeds; 1/2 teaspoon ground coriander; salt/pepper; olive oil; hard sheep cheese

Savory - Sweet potato stuffed with chili (vegetarian) by Augustina I. - Recipia

I've found myself making stuffed sweet potatoes with vegetarian chili more and more often. I started cooking them when I discovered how easy they are to bake and how versatile the filling with beans, corn, and cheese is. I especially make them when I need something hearty without meat, or when I have leftover vegetables in the fridge. They don't require many special ingredients or complicated techniques. Quick Info Total Time: about 1 hour and 15 minutes Preparation Time: 15 minutes Cooking Time: 1 hour Servings: 2 Difficulty: easy Recipe Type: lunch or dinner, vegetarian option Ingredients 2 large sweet potatoes 4 tablespoons cooked black beans 2 tablespoons canned corn 1 large tomato, diced 1 green onion, sliced a bit of butter 1 small red onion, chopped 2 cloves garlic, minced 1/2 teaspoon cumin seeds 1/2 teaspoon ground coriander salt, pepper olive oil hard sheep cheese Instructions 1. Wash the sweet potatoes very well, without peeling them. Prick them all over with a fork. 2. Place each potato on a piece of aluminum foil. Sprinkle with salt and pepper, drizzle a bit of olive oil over them, then wrap them tightly in the foil, ensuring they are completely covered. 3. Place the prepared sweet potatoes in a baking dish and put them in the preheated oven at 200°C for one hour. 4. While the potatoes are baking, heat a bit of olive oil in a pan. Add the chopped onion and garlic. Stir and let them cook for about 2 minutes, just to soften slightly, without browning. 5. Add the beans, corn, cumin, coriander, salt, and pepper to taste. Cook everything for 5 minutes over medium heat, stirring to prevent sticking. 6. Remove the sweet potatoes from the oven after one hour. Let them sit for 2 minutes so you can handle them. Carefully unwrap the aluminum foil. With a knife, cut each potato lengthwise on the top, being careful not to cut through the skin underneath. 7. Gently squeeze both ends to open them up and create a cavity in the middle. 8. With a fork, mash the flesh in the center until it resembles a puree. Add a bit of butter on top and mix directly in the potato while it's warm, allowing the butter to melt. 9. Add the sheep cheese (shredded or crumbled) into each potato, mixing with the flesh. 10. Fill each potato with the bean and corn mixture. Top with diced tomato and green onion, then sprinkle a bit more cheese on top. Why I Make This Recipe Often I make this recipe because it’s filling and doesn’t require much effort. I can easily adjust the quantities if I’m cooking just for myself or for more people. I use the whole potato, leaving nothing to waste. Simple ingredients with no complicated steps. Tips and Variations Tips Sweet potatoes should be washed very well, especially if you leave the skin on. You can scrub them with a rough sponge. If you have smaller potatoes, reduce the baking time slightly. The chili filling can be made in advance; it lasts in the fridge for a few days. Substitutions Sheep cheese can be replaced with feta cheese or another type of firmer cheese, depending on what you have on hand. If you don’t have black beans, red beans will work too. Whole cumin gives a stronger flavor, but ground cumin can also be used. Variations You can add finely chopped hot pepper to the filling if you want it spicier. Sweet potatoes can be baked directly on the tray without foil, but the skin will be drier. You can also add a bit of sour cream or yogurt on top at the end. Serving Ideas They are great as a main dish for lunch or dinner. They can be served with a simple salad on the side if you want something extra. They are best served warm, straight out of the oven. Frequently Asked Questions 1. Can I use regular potatoes instead of sweet potatoes? Yes, the recipe works with regular potatoes too, just the baking time may vary slightly depending on their size. 2. Can I use other types of beans? You can also use red or pinto beans if you don’t have black beans. The texture and flavor will remain similar. 3. Can the recipe be made without sheep cheese? Yes, the cheese can be omitted or you can use another type of cheese, including vegan cheese, if you want it to be plant-based. 4. Can I prepare the chili filling in advance? Yes, the filling lasts in the fridge for 2-3 days and can be reheated when needed. 5. What do I do if I don’t have aluminum foil? You can bake the potatoes directly on the tray, just wash them very well and brush them with a bit of oil. The skin will be crispier. Nutritional Values Estimate for one serving (one stuffed sweet potato): Calories: approximately 370-420 kcal Protein: 10-13 g Fat: 10-15 g (varies depending on how much butter and cheese you add) Carbohydrates: 60-70 g Fiber: 10-12 g Values are approximate, depending on the exact amount of cheese and butter, but the recipe is filling and suitable for a main vegetarian meal. Storage and Reheating It’s best to eat them fresh. However, if you have leftovers, you can store the stuffed potatoes in the fridge in a covered container for up to 1-2 days. Reheat them in the oven or microwave, but the potato will be softer and the filling drier. Long-term storage is not recommended.

Sweet potato stuffed with chili (vegetarian)

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