Stuffed Sweet Potatoes

This fantastic vegetarian dish can be served on the side or as the main course. Filled with protein, it can satisfy the hungriest of appetites.

Serves: 2

Ingredients 

• 2 sweet potatoes, washed
• 1 15-oz can black beans (low sodium)
• 1 tomato, diced or 1 can diced tomatoes (low sodium)
• ½ onion, diced
• 1 tablespoon olive oil
• ¼ teaspoon cumin
• ½ teaspoon chili powder
• Sour cream or plain Greek yogurt
• Shredded cheese

Directions

1. Poke potatoes several times with a fork. Bake in a preheated oven at 400°F for 1 hour, or microwave for 10 minutes – flipping halfway through. Cooking time may vary based on the size of the potato.
2. In a skillet, heat olive oil over medium high heat. Add onions and sauté until translucent. Add in beans, tomatoes, cumin and chili powder. Reduce heat and let simmer for 10 minutes.
3. Once potatoes are cooked until soft, cut a slit along the top. Open along the slit and spoon in bean mixture and top with sour cream and cheese. If you have extra filling, serve that on the side. 

For more recipes like this, including written in Spanish, visit the Nashville General Hospital Foundation website. This site also includes information about The Food Pharmacy, which addresses food insecurity through the distribution of no-cost food totes filled with fresh produce and shelf-stable food. 

Nutrition: Calories 325, Fat 12g, Saturated fat 4g, Carbs 39g, Fiber 15g, Sugar 5g, Sodium 430mg, Protein 15g

Source:

Nashville General Hospital Foundation Cookbook, Shared by Second Harvest Food Bank, Summer 2021.